Note: This can be prepared in one big dish or individual serving glasses, as is done here.
Recipe
2 8 oz. containers of Mascarpone
4 large eggs
pinch of salt
1 c. espresso, sweetened to taste, cooled to room temperature
12 oz. package chocolate lady fingers
1/4 c. sugar + 3 T. sugar for the egg whites
1 oz. brandy
2 T. cocoa powder
4 T. chocolate jimmies
4 oz. dark chocolate, grated
sweetened whipped cream
Separate the eggs.
In the bowl of a mixer beat the mascarpone until smooth and fluffy. Continue to beat on low as you add the yolks one by one. Lastly beat in 1/4 c. sugar and the brandy.
Separately beat the egg whites with the pinch of salt until stiff, adding 3 T. sugar once the whites are frothy and growing in volume. Beat until stiff. Fold the whites into the mascarpone mixture, blend carefully to incorporate.
Put the espresso in a shallow pan. Build the tiramisu by briefly soaking the ladyfingers in the coffee then creating a layer in the serving dish(es). Spoon a layer of mascarpone misture on top. Use a sieve to sift cocoa powder on top, then sprinkle with the sprinkles. Repeat.
Divide the shaved dark chocolate over the top level. Let sit in the refrigerator for a couple of hours to allow the everything to settle in.
To serve top with whipped cream and another sprinkle of cocoa.