Beat 1 tablespoon espresso, 1/2 cup sugar, egg yolks, and brandy together in a bowl with an electric mixer until smooth, 2 to 3 minutes. Beat in mascarpone cheese until well blended, 3 to 5 minutes.

Beat egg whites and 1 pinch sugar in a separate bowl with an electric mixer until stiff peaks form; gently fold into mascarpone mixture. Set aside.

Pour remaining espresso into a shallow dish. Dip 1 side of each ladyfinger into espresso; arrange on a serving platter in two horizontal rows of 6 ladyfingers, plus 1 1/2 ladyfingers in opposite directions on both ends to form a rectangular shape.

Spread 1/2 mascarpone mixture onto ladyfingers; dust with 1/2 cocoa powder. Top with remaining 1/2 each ladyfingers dipped in espresso, mascarpone mixture, and cocoa powder.

Refrigerate tiramisu until ladyfingers have softened, 2 to 3 hours.