1. Line a 7 to 8 inch square baking dish with a plastic wrap.
2. Fill a large bowl with ice water.
3. Boil the water in a medium size saucepan.
4. To make the custard, whisk the egg yolks and sugar in a large bowl. Place it over a saucepan of simmering water until the sugar dissolves. But make sure that the bowl doesn’t touch the water.
5. Now slowly and gradually whisk in the milk until the custard is light and foamy for about 10 minutes (the temperature should register 170 degrees F).
6. Remove the bowl from the saucepan and place it in the bowl of ice water. Whisk until the custard is cool. This will take at least 1 to 2 minutes.
7. Now put the mascarpone cheese in a large bowl.
8. Mix and fold the custard into the cheese with a spatula until smooth and well-combined (make sure not to over-mix it otherwise the custard will become grainy).
9. Now combine the espresso and brandy in a small bowl. Then dip the ladyfingers in the espresso (one at a time) until soaked. Make sure it is not soggy.
10. Now arrange 2 rows of biscuits in the baking dish. Spread ladyfingers and then one-third of the mascarpone custard over them. Repeat the process until the ingredients are finished.
11. Spread the remaining custard on top. Dust it with the cocoa powder.
12. Cover it with a plastic wrap. And refrigerate it for 4 to 5 hours or overnight.
13. Place a plate on top of the tiramisu. Now flip the tiramisu with the plate.
14. Remove the baking sheet and the plastic wrap.
15. Now again invert a plate on top of the tiramisu. Flip again so the cocoa side is up.
16. Top the Tiramisu with the chocolate using a vegetable peeler.
17. Serve the yummy tiramisu with whipped cream and enjoy!

Trivia

• Tiramisu literally means “pick me up” or “cheer me up”.
• It is one of the most popular Italian desserts.

The dish originated from the Italian regions of Venezia, Veneto, Giulia and Piedmont.