Begin by preparing the coffee mixture, which forms the flavor foundation of this elegant dessert. Dissolve 1 heaping teaspoon of instant coffee granules in ½ cup of boiling water, then stir in 3 tablespoons of brandy and set aside to cool slightly.
While the coffee mixture cools, combine 2 large eggs and ⅓ cup of granulated sugar in a large bowl and whisk together vigorously until the mixture becomes thick, light, and pale—it should leave a visible trail on the surface when the whisk is lifted.
This step is indispensable for incorporating air into the tiramisu, creating its characteristic light yet creamy texture.
Next, prepare the mascarpone cream layer by placing 8 ounces of full-fat mascarpone cheese into a separate bowl and stirring in a small portion of the egg mixture to loosen it. Gently fold in the remaining egg mixture, then fold in 1¼ cups of heavy cream that has already been whipped until thick.
This folding technique preserves the airiness you’ve created in the egg mixture, ensuring the final dessert has the proper delicate consistency rather than becoming dense and heavy.
Assemble the tiramisu in layers: arrange half of the sliced poundcake in your serving dish, then brush or spoon half of the coffee and brandy mixture over it. Spread half of the mascarpone mixture on top, followed by half of the 2 ounces of coarsely grated dark chocolate.
Repeat all layers with the remaining ingredients, finishing with a decorative topping of the 1 ounce of grated white chocolate mixed with the remaining dark chocolate. Cover the dish and refrigerate for at least 4 hours—or preferably overnight—before serving, allowing the flavors to meld and the texture to set properly.
