In a bowl, beat the egg yolks and sugar together till the mixture becomes light and creamy.Key Ingredients: castor sugar
Add the vanilla essence and fold it into the mascarpone.
To the strong black coffee add the brandy and stir.
Quickly dip the sponge fingers in the coffee-brandy liqueur. Make sure the fingers soak just enough of the liqueur, but don't crumble.
Arrange a layer of sponge fingers in a shallow dish and cover them with a layer of mascarpone.
Create several layers of sponge fingers, followed by mascarpone. The top layer will be of mascarpone.
Chill the tiramisu in the refrigerator for 3-4 hours, dust with cocoa powder and serve.
, cream cheese
, vanilla essence
, mascarpone cheese