Tirimisu Anyone Can Do!!!!

This recipe has long been my favorite for Tirimisu, it is simple yet ends spectacularly both in presentation and flavor. I began using this recipe many years ago, I discovered it in get this, "The Fugal Gourmets Kitchen" prior to Jeff Smith getting in trouble for what I won't mention here.
Ingredients: Filling

• ESPRESSO, OR TRIPLE-STRENGTH COFFEE, 1/2 cup, room temperature
• SUGAR, 1/2 cup
• BRANDY, 1/4 cup
• EGG YOLKS, 2
• MASCARPONE CHEESE, 1 pound
• LADYFINGERS, 1/2-pound package
• SEMISWEET CHOCOLATE, 4 ounces shaved

Ingredients: Icing

• WHIPPING CREAM, fresh, 1 cup
• VANILLA, 1/4 teaspoon
• POWDERED SUGAR, 2 tablespoons

Ingredients: Garnishes

• COCOA POWDER, for dusting
• SHAVED CHOCOLATE

Directions

1. Line the inside of a loaf pan with large sheet wax paper.
2. Stir espresso, sugar and brandy in mixing bowl until sugar dissolves. Reserve 1/3 cup.
3. Whisk egg yolks into this, and add the cheese. Whisk until smooth.
4. One at a time, soak ladyfingers in reserved coffee (don't over soak). Place crosswise in pan, trimming if necessary to layer bottom completely..
5. Spread on half of cheese mixture, then half of shaved chocolate.
6. Repeat with ladyfingers, then remaining cheese, then rest of chocolate.
7. Cover with remaining ladyfingers.
8. Bring up flaps of wax paper, Wrap pan in plastic wrap and refrigerate 6 hours.
9. When serving, invert pan on serving platter, tapping bottom to remove "loaf." Remove paper.
10. Whip whipping cream, vanilla and powdered sugar together until stiff. Spread over the "loaf."
11. Dust with shaved chocolate and fresh lemon and or orange zest.

The end result with a little practice should turn out something like . Notice the layers, each layer gives the taste buds a different experience and when cut thru and consumed together WATCH OUT!! I am not a big dessert guy but I do enjoy a little slice of this Tirimisu with an espresso with a little float of something to warm the spirit.
I have added ingredients such as nuts, fruits and even used other liqueurs from time to time but have found in my kitchens to keep it simple and as authentic as I can. You do not need to hire a Pastry Chef to whip this one up so give it a try, you might just surprise yourself.
Well the time has come for this chef to get out the door, I will return so until then be safe and enjoy!!