Recipe: Made in a loaf pan this tirasmisu comes out as a pretty slice for your plate. Another option is to layer ingredients in a small glass bowl and serve up like an Italian triffle. Any way you choose it it winds up delicious!
Filling 1 1/2 cups (375 ml) cups espresso or triple-strength regular coffee at room temperature, 1/2 cup (125 ml) sugar, 1/4 cup brandy, 2 egg yolks, 1 pound mascarpone cheese, one 8 ounce package ladyfingers, 4 ounces semisweet chocolate, shaved.	The Icing 1 cup fresh whipping cream, 1/4 teaspoon vanilla, 2 tablespoons confectioners' sugar Garnishes Cocoa powder for dusting, Additional shaved chocolate
Preparation: Stir the espresso, sugar, and brandy together in a mixing bowl until the sugar dissoves. Remove 1/3 cup of the coffee mixture to another bowl and set the remainder aside. Whisk the egg yolks into the 1/3 cup of coffee. Add the marscarpone and whisk tohgether just until smooth. Do not overmix or it will separate. Line the inside of a 91/2 x 51/2 inch loaf pan with a large sheet of wax paper. Tuck the wax paper into the corners of the pan - being careful not to tear it. Dip the ladyfingers one at a time into the reserved coffee mixture and begin to place them crosswise in the lined pan. The lady fingers should be soaked with coffee and will expand a little. This will only take a few seconds; be sure not to soak them so long that they fall apart. Continue with more ladyfingers, lining the bottom of the pan lengthwise with them. Trim if they don't fit exactly. Spread on half the cheese mixture. Sprinkle with 2 ounces of the shaved chocolate. Layer again in the same manner with 7 more ladyfingers, the remaining cheese mixture and the remaining chocolate. Top the loaf pan off with the remaining soaked ladyfingers. fold the wax paper up around the top of the pan and cover tightly with plastic wrap and refrigerate for 6 hours (I've refrigerated it overnight with fine results.) Invert the chilled loaf pan onto a serving platter and tap the bottom of the pan to remove the loaf. Remove the wax paper. Whisk the cream, vanilla and confectioner's sugar until stiff. Spread this icing over the cake and top it off with a dusting of cocoa powder and shaved chocolate.