Classic Tiramisu

12 Servings

2 (about) 4.4-ounce packages champagne biscuits (dry
4-inch-long ladyfinger-like biscuits)
2-1/2 cups hot water
1/4 cup sugar
5 teaspoons instant espresso powder
1/4 cup brandy
2 tablespoons vanilla extract

1 8-ounce container mascarpone cheese
3 tablespoons sifted powdered sugar
l cup chilled whipping cream

2 tablespoons unsweetened cocoa powder
Espresso beans (optional)

Cover bottom of 13x9x2-inch glass baking dish with single layer of biscuits. Combine water, sugar and espresso powder in large bowl and stir until sugar and espresso powder dissolve. Stir in brandy and vanilla. Pour l cup oi espresso mixture over biscuits in baking dish. Reserve remaining espresso mixture.

Beat mascarpone cheese and 2 tablespoons powdered sugar in medium bowl until creamy. Using electnc mixer fitted with clean beaters, beat cream in another medium bowl until peaks form. Gently fold whipped cream into cheese mixture in 2 additions. Spread mixture evenly over biscuits. Dip enough biscuits into remaining espresso mixture to cover tiramisu and arrange in single layer over cheese mixture. Cover and refrigerate at least 2 hours or overnight.

Combine cocoa powder and remaining l tablespoon powdered sugar in small bowl. Sift evenly over tiramisu. Garnish with espresso beans, if desired.