Tiramisu

Arrange half the lady fingers in the bottom of a 9 x 13 pan. Mix hot water with coffee granules and 2 T. brandy. Pour 1/2 this mixture gently over lady fingers. Set aside. Make a zablione by beating the egg yolks and sugar in the top of a double boiler until ivory colored. Add 1/4 C. brandy and whisk over simmering water until the mixture starts to thicken - 8-10 minutes. Let cool a little. Stir constantly while cooking. Carefully mix zabliogne with mascarpone cheese. It will appear to be quite liquid. Whip the egg whites until very stiff and fold into zabliogne/mascarpone mixture. Pour 1/2 zabliogne mixture over the lady fingers, which have been soaking up the coffee/brandy mixture. Top with 1/2 whipped cream. Sprinkle with 1/2 of cocoa powder and 1/2 of grated chocolate. Place balance of lady fingers on top of this to create a second layer. Pour remaining coffee mixture carefully over these lady fingers. Then repeat layers; zabliogne, whipped cream, cocoa powder and grated chocolate. Cover with plastic wrap and refrigerate till set. It is best if left over-night. When ready serve, decorate with piped-on whipped cream around the edges and more chocolate and/or cocoa powder if desired. Yield 10-12 servings, depending on the size you cut them. NOTE: You can substitute Marsala wine for the brandy if you prefer and like the taste of Marsala. Mascarpone cheese is sold in Italian delis, cheese shops and speciality food markets. It is somewhat difficult to find and very expensive (i.e. from $9.95 per pound). Substitute for Mascarpone 16 oz. cream cheese 1/3 cup sour cream 2 ounces (1/4 cup) whipping cream Blend three ingredients well.