Triple-Layer Tiramisu

Triple-Layer Tiramisu
12 SERVINGS

6 large eggs
1 cup sugar
8 tablespoons brandy
4-1/2 cups mascarpone cheese* (about 2-1/4 pounds)

3 cups hot water
3 tablespoons instant espresso powder
2 7-ounce packages Champagne biscuits

1/2 cup grated semisweet chocolate

Using handheld electric mixer; beat eggs and sugar in stainless steel bowl set over saucepan of simmering water (do not let bottom of bowl touch water) until mixture tnples in volume and thermometer registers 160 degrees, about 6 minutes. Remove bowl from over water. Add brandy 1 tablespoon at a time, beating well after each addition. Continue beating egg mixture until cool, about 5 minutes. Add mascarpone and beat until mixture is well blended and smooth. Refrigerate until cold, about 30 minutes.

Stir 3 cups hot water and espresso powder in medium bowl until espresso powder dissolves. Dip 1 biscuit completely into espresso mixture, then place in bottom of l3x9x24nch glass baking dish. Repeat with more biscuits and espresso mixture, covering bottom of dish completely and trimming biscuits as necessary to fit. Spread 1/4 of cheese mixture evenly over biscuits. Repeat dipping and layering with remaining biscuits, espresso mixture and cheese mixture, creating 2 more layers of biscuits and 2 more layers of cheese, ending with cheese layer. Cover and refrigerate overnight. (Can be prepared 1 day ahead. Keep refrigerated.)

Sprinkle chocolate shavings over tiramisu and serve.