Beat the yolks with ¾ of the sugar, add mascarpone and continue to beat well until the mixture is smooth.  Separate the mixture into two equal portions.  Add ½ cup espresso to one portion and brandy to the other.

Pour remaining espresso in a shallow dish and moisten the ladyfingers in coffee, then arrange them in layers in a serving dish.  Cover with the mascarpone mixture and carry on alternating layers of ladyfingers with layers of brandy-flavored mascarpone.  The top layer should be mascarpone, not ladyfingers.  Refrigerate for about 2 hours.  Just before serving, sprinkle cocoa powder and amaretti evenly over the top.

Tiramisù is best when it sits has time to sit for a couple days so make it ahead of time.  It can be made with sponge cake instead of ladyfingers and different alcohols/flavors can be used according to the cook’s desire.