Combine the fresh egg yolk and the sugar in a bowl. Using a hand mixer, lightly beat the egg.
Some people are hesitant to try raw eggs so we float the bowl in hot water at 50~60 °C (122~140 °F). Gradually heat the egg so that it doesn’t begin to cook in the bowl.
Remove the bowl and thoroughly beat the egg until it turns a light color as shown. Add half of the mascarpone cheese to the egg. Lightly whip the mixture at a low speed. To help it mix evenly, allow the cheese to reach room temperature before using.
Add the rest of the mascarpone and the brandy. Mix until smooth.
Whip the heavy cream to the almost same consistency as the mascarpone mixture. Add half of the whipped cream to the bowl. With a spatula, combine the mixture.
Add the rest of the whipped cream. And combine well.
Slice the castella sponge cake into 1.5cm (0.6") slices. Authentic Italian tiramisu uses Savoiardi biscuits or ladyfingers but other types of sponge cake are also used. Line up the castella pieces on the bottom of the container.
Using a kitchen brush, soak the castella with a generous amount of Espresso coffee or strong coffee. Castella is already sweetened so you don’t need to add sugar to the coffee.
Place half of the mascarpone mixture onto the castella layer. Distribute evenly.
Line up the castella pieces onto the cream layer. Soak them with the Espresso again.
Add the rest of the mascarpone mixture. Distribute evenly. Make a clean surface with a scraper.
Sprinkle on the cocoa powder and cover the top completely.
Gently place the paper stencil onto the tiramisu and sprinkle on the icing sugar. This makes the tiramisu special!
Finally, garnish with the Christmas decoration.
If you are unsure about the quality of your eggs, use caution with recipes that use them raw such as this one. You can also use pasteurized eggs instead of regular raw eggs.
Icing sugar easily absorbs moisture so we recommend using moisture-resistant icing sugar.
This is a simple and delicious recipe and allows you to enjoy the tiramisu as soon as you make.