Recipe Cook Time
|:||40 Minutes + Cooling Time|
In a bowl, beat the egg yolks and sugar together till the mixture becomes light and creamy.
Add the vanilla essence and fold it into the mascarpone.
To the strong black coffee add the brandy and stir.
Quickly dip the sponge fingers in the coffee-brandy liqueur. Make sure the fingers soak just enough of the liqueur, but don't crumble.
Arrange a layer of sponge fingers in a shallow dish and cover them with a layer of mascarpone.
Create several layers of sponge fingers, followed by mascarpone. The top layer will be of mascarpone.
Chill the tiramisu in the refrigerator for 3-4 hours, dust with cocoa powder and serve.