Tiramisu

Espresso Syrup

1/3 cup water 1/2 cup sugar 2/3 cup espresso, strong brewed 1/4 cup domestic brandy, optional

Combine water and sugar in a small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat, cool. Add coffee and optional brandy.

Mascarpone Filling

1 1/2 cups heavy whipping cream 1/3 cup sugar 2 teaspoons sugar 1 pound mascarpone cheese, room temperature 1/2 pound savoiardi cocoa powder

Whip cream with sugar and vanilla until soft peaks form. Fold cream into softened mascarpone.

Assembly

Place a layer of the savoiardi in the bottom of a shallow 2-quart baking dish. Sprinkle with half of the syrup. Spread with half of the filling. Repeat with the remaining savoiardi, syrup and filling, spreading the top smooth, using a metal spatula. Cover with plastic wrap and refrigerate for up to 24 hours before serving. Immediately before serving place cocoa in a fine strainer and shake a light coating on the surface.