Triple Layer Tiramisu

Using handheld electric mixer, beat eggs and sugar in stainless steel bowl set over saucepan of simmering water (do not let bottom of bowl touch water) until mixture triples in volume and thermomenter registers 160F, about 6 mins. Remove bowl from over water. Add brandy 1 tablespoon at a time, beating well after each addition. Continue beating egg mixture until cool, about 5 mins. Add mascarpone and beat until mixture is well blended and smooth. Refrigerate until cold, about 30 mins. Stir 3 cups hot water and espresso powder in medium bowl until espresso powder dissolves. Dip 1 biscuit completely into expresso mixture, then place in bottom of 13x9x2-inch glass baking dish. Repeat with more biscuits and espresso mixture, covering bottom of dish completely and trimming biscuits as necessary to fit. Spread 1/3 of cheese mixture evenly over biscuits. Repeat dipping and layering with remaining biscuits, espressop mixture and cheese mixture, creating 2 more layers of biscuits and 2 more layers of cheese, ending with cheese layer. Cover and refrigerate overnight. Sprinkle chocolate shavings over tiramisu and serve. NOTES : Mascarpone cheese is an Italiam cream cheese. If unavailable, blend 1 1/2 pounds cream cheese with 3/4 cup whipping cream and 7 1/2 tablespoons sour cream.