Ingredients

How to make it

  • Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.
  • Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.
  • Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.

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  • image 6 years ago
    I have a Tiramisu recipe but yours is a little different. Must try. Picture makes me want to.
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  • michellem 6 years ago
    Looks wonderful, thank you!
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