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(makes 8 servings)
 (pictured in 2-portion bowl)
Sugar - 2 ounces
Water - 2 fluid ounces
Espresso, warm - 6 fluid ounces
Brandy - 2 fluid ounces
Filling
Egg yolks, Pasteurized - 2 ½ ounces
Sugar - 3 ounces
Marsala, sweet (optional) - 3 fluid ounces
Mascarpone, room temperature - 8 ounces
Whipped cream - 8 ounces
Finish with
Ladyfingers - 3 dozen
Whipped cream, sweetened - 8 ounces
Chocolate biscotti, crumbled - 6 ounces
Syrup
Combine sugar, water, espresso and brandy. Let cool completely.
Filling
Combine yolks, sugar and Marsala and beat till thickened. Fold in mascarpone, then whipped cream. Dip ladyfingers in syrup for 5 seconds and place in individual serving containers, alternating with filling. Refrigerate overnight.
Finish
Spread sweetened whipped cream over top and sprinkle liberally with crumbled biscotti.
Buon Appetito!
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