Tiramisu with Brandy Custard Recipe

How to make it

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• Fill large bowl with ice water.
• Whisk eggs and 1/3 cup sugar in medium metal bowl set over saucepan of simmering water.
• Whisk constantly until thermometer registers 160° F, about 10 minutes.
• Set custard over bowl of ice water and whisk until cool.
• Mix in brandy.
• Whisk mascarpone in another large bowl to loosen.
• Fold in custard.
• Bring 1 and 1/2 cups water to simmer in medium saucepan.
• Add 1 cup sugar and espresso powder; whisk until sugar dissolves.
• Mix in cream. Refrigerate until cold.
• Submerge 3 cookies in chilled espresso-cream mixture for 5 seconds.
• Place cookies on bottom of 13x9x2-inch baking dish.
• Working in batches, repeat with enough remaining cookies to just cover bottom of dish.
• Spread half of mascarpone mixture over cookies.
• Repeat soaking process with remaining cookies, placing them in single layer atop mascarpone mixture.
• Spread remaining mascarpone mixture over cookies.
• Refrigerate until set, about 2 hours.
• Whisk cocoa and powdered sugar in small bowl to blend.
• Sift sweetened cocoa over top of dessert.
• Cover and refrigerate at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.
• *Available at Italian markets and many supermarkets.
• **Available at Italian markets and some supermarkets.
• That's it!