Ingredients:
3 egg yolks
6 Tbs. sugar
2/3 lb. mascarpone
1 cup strong espresso
3 oz. brandy
3 doz. Ladyfingers
1 oz. cocoa
3 oz. crushed amaretti

Preparation:
Beat the yolks with 3/4 of the sugar, add the mascarpone and continue to beat very well until the mixture becomes smooth. Separate the mixture into two equal portions. To one part, add 2 cup of espresso, and in the other part, the brandy. Moisten the ladyfingers with the remaining espresso and make a layer of them in a deep serving dish. Cover with the Mascarpone mixture and continue alternating layers of ladyfingers and the mixture of two different flavored mascarpone. The last layer should be mascarpone. Refrigerate for about 2 hours. Just before serving mix 1 oz. cocoa powder with the crushed amaretti and sprinkle evenly over the top.
Variation: Tiramisu may be made with sponge cake instead of ladyfingers. Ladyfingers can also line the side of the mold instead of being placed on the bottom and in between layers. Tiramisu may also be made into a large bowl with ladyfingers lining the bowl. All flavors and shapes can change according to the cook's desire.