Barefoot Contessa's Tiramisu

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 6 jumbo egg yolks, at room temperature
• 1/4 cup sugar
• 1/2 cup dark rum, divided
• 1 1/2 cups brewed espresso, divided
• 16 -17 ounces mascarpone cheese
• 30 ladyfingers
• bittersweet chocolate, shaved
• confectioners' sugar (optional)

Recipe

• 1 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.
• 2 lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. whisk until smooth.
• 3 combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl.
• 4 dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish.
• 5 pour half the espresso cream mixture evenly on top.
• 6 dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish.
• 7 pour the rest of the espresso cream over the top.
• 8 smooth the top and cover with plastic wrap.
• 9 refrigerate overnight.
• 10 before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.
• 11 notes: to make espresso for this recipe in your electric drip coffee maker, use enough water for 4 cups of coffee plus 1/3 cup of ground espresso.
• 12 you can find savoiardi and mascarpone in an italian specialty store.