Bring the eggs to room temperature. Separate the eggs. Put the egg yolks and sugar in a mixing bowl and with an electric mixer or whisk, beat the sugar and eggs together until a pale creamy color and the sugar is dissolved. In a copper bowl, or in an electric mixer beat the egg whites until stiff. Add the mascarpone to the eggs and sugar, and then gently fold in the egg whites. Do not over work. Then stir in the brandy. Pour the mixture into 4 champagne flutes or martini glasses. Refrigerate for 2 hours for the custard to set.