To make the coffee mixture
In a bowl combine the Espresso coffee and the brandy. Mix well and set aside to cool.

To make the sweetened whipped cream
In a bowl, combine ½ cup of heavy or whipping cream, 1 Tbsp icing sugar and ¼ tsp vanilla extract. Whip until stiff peaks form and set aside.

To make the egg and mascarpone cheese mixture
In a double boiler or bowl over boiling water, put the eggs and sugar and beat until thick and pale yellow in color, about a minute. Lower heat and continue stirring constantly for 6-8 minutes. Remove from heat, add the mascarpone cheese and beat well, until well blended.

In another bowl, add the whipped cream and whip until stiff peaks form. Gently fold into the egg yolk and mascarpone cheese mixture. Set aside.

Tiramisu asseembly
Line the bottom and side of a 2-1/2 to 3-quart bowl or souffle dish with ladyfinger halves, split sides up. Brush with coffee liqueur or Espresso coffee. Spoon half of the egg yolk and mascarpone cream mixture over the ladyfingers and smooth using a spatula. Repeat the above procedure with the ladyfingers, espresso and mascarpone cream to complete the second layer of the Tiramisu.

 Garnish with the sweetened whipped cream, cocoa (sifted) and the chocolate shavings. Cover with plastic wrap and refrigerate for at least 6 hours (preferably overnight).