Хозяйке на заметку - Тирамизу
Dear Vladi,

I found the recipe which is on the back of the container of mascarpone cheese online. I have copied and pasted it below. I suggest when you make it, use espresso (we use Lavazza brand). Also, if you do choose to go with adding the Cognac, two tablespoons is too much, at least for me it is. I think one was plenty, when I made it. Actually, my aunt doesn’t put in any ever. Also, I would go with the same brand--the container is a teal colored container, if you can find it. I would look for it in a specialty cheese shoppe. Here’s the ancient family secret recipe for BelGioioso brand—I mean the Saglimbeni/Manuli Tiramisu.

Famous Tiramisu Dessert
3 large eggs, separating whites and yolks
1/2 cup sugar
1 cup espresso or strong coffee
2 Tbsp. Cognac or Brandy
8 oz BelGioioso Mascarpone
1/8 c cocoa
20 ladyfingers (toasted)

Combine 3 egg yolks, 1 Tbsp espresso, sugar and Cognac in large mixing bowl. Beat 2-3 minutes. Add BelGioioso Mascarpone and beat 3-5 minutes or until consistency is smooth.
In another bowl, combine 3 egg whites and a pinch of sugar. Beat until mixture forms stiff peaks. Gently fold into Mascarpone mixture.
Pour rest of espresso into flat dish, dip one side of each Ladyfinger, and layer on bottom of dish. Spread 1/2 Mascarpone mixture and sprinkle with cocoa. Layer ladyfingers and finish with a Mascarpone layer and cocoa. Sprinkle and refrigerate at least 1 hour before serving. Serves 6.
I’ll see you (most likely) on Friday.
Anthony