Tiramisu - cooking recipe

Ingredients

6 egg yolks
1 c. sugar
1 pkg. unflavored gelatin
6 Tbsp. Napoleon French brandy
2 (8 oz.) containers mascarpone cheese
1 1/2 c. heavy cream or whipping cream
1/2 c. espresso or triple strength coffee
2 pkg (3 oz. each) lady fingers
1/2 c. cocoa powder, sifted on layers
chocolate curls (optional)
9 x 13-inch pan or trifle bowl or spring form pan

Preparation

Sprinkle gelatin over 4 Tbsp. brandy in a metal measuring cup and let stand 5 minutes to soften.
Meanwhile, beat together the 6 egg yolks with 3/4 cup sugar in top of a double boiler.
Add gelatin mixture.
Place over boiling water.
Reduce to simmer and cook while whisking constantly until thermometer registers 160\u00b0. Set custard over bowl of ice water and whisk until smooth. Gradually add mascarpone cheese whisking vigorously until well blended.
Beat cream with remaining 1/4 cup sugar to peaks. Fold into mascarpone cheese mixture.
Mix together remaining 2 tablespoons brandy with espresso.
Place one layer of lady fingers on bottom of pan of choice and brush liberally with espresso.
Top with half of cheese mixture.
Sift half of cocoa over layer. Repeat process for 1 more layer using all ladyfingers and espresso.
Cover with saran wrap and refrigerate overnight.
Top with chocolate curls and remaining whipped cream, if desired.