Tiramisù is Italian for “pick me up”—and how could ladyfingers soaked in espresso and brandy and slathered with Marsala-laced mascarpone fail to do so? Feel free to use the crunchy, store-bought variety of ladyfingers (do not bake further).

Have ready:

Preheat the oven to 350°F.

If using the génoise, use only 1 ½ layers. Cut the whole layer into 8 strips and the half layer into 4 (reserve the remainder for another use). Cut all the strips widthwise in half. Arrange the ladyfingers or génoise strips on a baking sheet. Bake until golden brown and crisp, 8 to 10 minutes. Let cool. Meanwhile, prepare:

Let the zabaglione cool for about 15 minutes. Combine in a large bowl and whip until the mixture holds soft peaks:

Fold the zabaglione into the whipped mascarpone and set aside. Combine in a shallow dish:

Have ready:

Dip half of the ladyfingers or génoise strips into the espresso mixture and arrange in a 2- to 3-quart serving bowl, leaving a little space between them. Spread half of the mascarpone filling over and between them. Sprinkle with half of the grated chocolate. Dip the remaining ladyfingers or génoise strips into the remaining espresso mixture and arrange on top. Spread the remaining filling over and between them, and sprinkle with the remaining chocolate. Sift over the top:

Cover and refrigerate for at least 1 hour, or for up to 24 hours before serving.