Delicious Tiramisu

Rich and moist but light-as-a-feather, this classic sweet is a favorite afternoon treat in Italy where its name literally means “pick me up.”

1 cup hot espresso or very strong brewed coffee

3 tablespoons brandy

2 tablespoons plus 1⁄2 cup sugar

18 crisp Italian ladyfingers (savoiardi; 5 ounces)

1⁄2 cup milk

1 container (16 to 171⁄2 ounces) mascarpone cheese

3⁄4 cup heavy or whipping cream

unsweetened cocoa

Chocolate Curls

• In 9-inch pie plate, stir coffee, brandy, and 2 tablespoons sugar until sugar has dissolved; cool to room temperature. Dip both sides of 9 ladyfingers into coffee mixture, one at a time, to soak completely; arrange in single layer in 8-inch square baking dish.
• In large bowl, stir milk and remaining 1⁄2 cup sugar until sugar has dissolved. Stir in mascarpone until blended.
• In small bowl, with mixer at high speed, beat cream until soft peaks form. With rubber spatula, gently fold whipped cream into mascarpone mixture until blended. Spread half of mixture over ladyfingers in baking dish.
• Dip remaining 9 ladyfingers into coffee mixture and arrange on top of mascarpone mixture. Spread with remaining mascarpone mixture. Refrigerate 3 hours or up to overnight.
• Meanwhile, prepare Chocolate Curls.
• Just before serving, dust with cocoa. Cut into squares and spoon into goblets or dessert dishes. Garnish with chocolate curls.

Makes 12 servings.

Prep: 35 minutes plus chilling