Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        strong espresso
                        (or substitute 2 teaspoons instant coffee
          in             -- ¥
     1/2  cup           water)
   2      ounces        Italian brandy
   4                    egg yolks
   2      tablespoons   sugar
   2                    egg whites
   2      cups          mascarpone cheese
                        (may substitute ricotta or cream cheese)
  30      small         savoiaridi -- or 15 large broken
                        -- in half
   3      ounces        bittersweet chocolate -- broken 1/4 " pieces
   3      ounces        milk chocolate -- shaved or grated
   6      large         wine goblets

Preparation:

Mix coffee and brandy together and set aside. Over a double-boiler, beat egg yolks and sugar until mixture lightens in color and forms ribbons (i.e. halfway to zabaglione). Allow to cool 5 minutes. Meanwhile, beat egg whites to stiff peaks. Fold mascarpone into egg yolk mixture one quarter at a time. Fold mascarpone mixture into egg whites and set aside. Lay savoiardi along edges of wine goblets all the way to the bottom, lining the entire glass (while keeping 6 savoiardi for later use). Using a pastry brush, paint the cookies with the espresso/brandy mixture. Fill each goblet one-third full with mascarpone mixture and sprinkle with broken chocolate. Lay one savoiardi across center and and paint with coffee mixture. Fill each goblet with remaining mascarpone mixture, topping each with shaved chocolate. Lay one savoiardi in each of the remaining 5 goblets and and paint with espresso mixture. Can be served at room temperature. Tiramisu was served chilled in the 1980s. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D18)