From the menu of -- Pricci

A: Jennifer Etchison, Pricci’s pastry chef, adapted the restaurant’s recipe for home cooks. At the restaurant, your individual portion will come garnished with additional lady fingers and a fanciful chocolate garnish.

Because the egg yolks do not cook in this recipe, the restaurant uses pasteurized egg yolks to be sure the dish is safe for its customers. Pasteurized egg whites and beaten eggs are available in cartons at most groceries, but pasteurized eggs in the shell can be tricky to find. The AJC’s Sabine Morrow pointed us to Publix where they’re generally carried in the natural foods section.

The chef also suggests using the best quality cocoa powder you can find. She recommends Sharfenberger’s, available at specialty markets and Whole Foods.

Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to svanatten@ajc.com and put "From the menu of” with the name of restaurant in the subject line.

Pricci’s Tiramisu

Hands on: 50 minutes

Total time: 50 minutes plus chilling time

Serves: 10

4 pasteurized egg yolks

1 1/2 cups granulated sugar, divided

2 tablespoons brandy

1 tablespoon vanilla extract

20 ounces (1 1/4 pounds) mascarpone cheese

2 cups heavy cream, whipped to stiff peaks

1/4 cup cocoa powder

1 teaspoon cinnamon

2 cups double-brewed coffee

1 shot espresso, optional

1 tablespoon coffee extract or coffee reduced to a syrup, optional

10 soft lady fingers or a good quality pound cake, cut into finger-size pieces

In the bowl of a stand mixer fitted with the whisk attachment, combine egg yolks and 1/2 cup sugar and whip until light and fluffy, about 3 minutes. Add the brandy and vanilla and whip for 10 seconds. Add mascarpone and whip just until combined. Remove bowl from mixer and fold in whipped cream. Set aside.

In a small bowl, combine cocoa powder and cinnamon. Set aside, reserving 2 teaspoons for garnish.

In a large saucepan, combine coffee, remaining cup sugar and optional espresso and coffee extract. The optional espresso and coffee extract strengthen the coffee flavor and contribute a deeper coffee color. Bring mixture to a boil, then reduce heat and keep warm while assembling tiramisu.

Lightly dust the bottom of a 9-by-9-by-2-inch serving dish with half reserved cocoa mix. Add half the mascarpone cream. Dip lady fingers or pound cake into warm coffee syrup and layer over the cream. Dust with remaining cocoa powder mix, then cover with remaining mascarpone cream. Smooth top with an offset spatula and refrigerate at least 8 hours or overnight. Can be made up to 4 days in advance. Dust with reserved cocoa powder mix when ready to serve.

Per serving: 687 calories (percent of calories from fat, 67), 7 grams protein, 50 grams carbohydrates, 1 gram fiber, 52 grams fat (15 grams saturated), 291 milligrams cholesterol, 169 milligrams sodium.