Ingredients
For the dip:
1/2 cup espresso (or 1 tablespoon espresso powder dissolved in 1/2 cup of boiling water)
2 tablespoons powdered sugar
2 tablespoons brandy (divided use) or Kalua
8-12 lady fingers (depends on your serving vessels)
For the zabaglione:
2 large egg yolks
2 tablespoons granulated sugar
1 tablespoon brandy
1/4 cup heavy cream, chilled
2 tablespoons powdered sugar
3 ounces mascarpone (or cream cheese), softened
cocoa powder for dusting
Instructions
In a small, shallow dish stir together the espresso, powdered sugar and 1 tablespoon of the brandy. Set this aside–this is your lady finger dunking mixture.
Next, make the zabaglione: in a medium bowl that you can fit over a pan of simmering water (or the top part of a double boiler), add the egg yolks and granulated sugar.
Set the bowl over barely simmering water (not boiling!) and beat continuously with an electric hand mixer until it reaches 160 degrees. Once it’s up to temperature, remove the zabaglione from the heat and let cool for 5 minutes. Finally, stir in the remaining tablespoon of brandy.
Meanwhile, in another bowl, beat the heavy cream until soft peaks form. Add the powdered sugar and beat until combined. Have ready the mascarpone on the side.
Once the zabaglione has cooled for 10 minutes, beat in the mascarpone. Finally, fold in the whipped cream.
Have your serving dishes ready. Dip one lady finger in the espresso mixture and flip it over immediately so that it doesn’t soak for more than 2 seconds per side. Fit it in the bottom of your bowl (you might have to cut it to fit it, depending on your serving dishes). Continue until the bottom of both serving dishes are covered. Spoon some zabaglione-cream mixture on top of each lady finger layer and dust lightly with cocoa powder. Then, repeat three or more times until the serving dishes are full.
Cover and refrigerate for at least 1 hour before serving.
Borrowed from:https://www.dessertfortwo.com/authentic-tiramisu/