TIRAMISU Serves 10-12. 6 large egg yolks .75 c sugar .5 c half-and-half or heavy cream 10 oz italian or american mascarpone cheese 1/4 c good brandy or rum 1.5 c string brewed coffee 2 tbs good brandy or rum 36 savoiardi lady fingers, from 2 packages 2 oz unsweetened chocolate, finely grated Prepare a double boiler, keeping the bowl off heat. In the bowl of the double boiler, beat egg yolks, sugar and a pinch of salt with an electric mixer on medium-high until thick, creamy and pale yellow, about 4 minutes. Stir in the cream. Return bowl to double boiler and heat egg-sugar-cream mixture to 160 degrees, stirring constantly, about 5 minutes. Remove bowl from heat and transfer mixture to another large bowl. Let cool to room temperature. When egg-sugar mixture is cool beat in, on medium speed, marscapone and 1/4c brandy. When combined, beat on high until smooth and very thick. Combine the coffee and brandy in a small, flt-bottomed bowl. Dip the ladyfingers in the coffee-brandy mixture one at a time, turning to moisten, and cover the bottom of a 9x13 glass baking dish with the cookies. Spread half of the mascarpone mixture over the cookie layer. Sprinkle with half of the grated chocolate. Repeat with the remaining ingredients. Cover and chill thoroughly, preferably overnight.