Authentic Tiramisu

Step 1
Beat together egg yolks, 1/2 cup sugar, brandy, and 1 tablespoon espresso in a bowl with an electric mixer until smooth, 2 to 3 minutes. Add mascarpone cheese; beat until well blended, 3 to 5 minutes.

Step 2
Beat egg whites and a pinch of sugar in a separate, clean bowl with an electric mixer until stiff peaks form. Gently fold egg whites into mascarpone mixture; set aside.

Step 3
Pour remaining espresso into a shallow dish. Dip 1 side of each ladyfinger into espresso and arrange on a serving platter in 2 horizontal rows of 6 and 2 1/2 ladyfingers in opposite directions on both ends to form a rectangular shape.

Step 4
Spread 1/2 of the mascarpone mixture onto ladyfingers and dust with 1/2 of the cocoa powder. Top with remaining ladyfingers dipped in espresso, mascarpone mixture, and cocoa powder.

Step 5
Refrigerate tiramisu until ladyfingers have softened, 2 to 3 hours.