Tiramisu

• servings: 8 servings

Ingredients

8 large Egg yokes, at room temperature

1/4 cup Sugar

1/2 cup Meyers Dark Rum, Divided

1 1/2 cups Brewed Espresso, Divided

18oz Mascarpone Cheese

40 Italian Lady Fingers

1/2 tablespoon Cocoa

1 tablespoon Confectioners Sugar

Bittersweet Chocolate grated

Directions

1. Making Espresso: In a coffee maker use enough water for 4 cups of coffee plus 1/3 cup of ground espresso.

2. Whisk the egg yokes and sugar in the bowl of an electric mixer fitted with a wire whisk attachment on high speed for 5 minutes, or until very thick and light yellow. Lower the speed to medium and add ¼ cup rum, ¼ cup espresso, and the mascarpone cheese. Whisk until smooth.

3. Combine the remaining ¼ cup rum and 1 ¼ cups espresso in a shallow bowl. Dip one side of each lady finger in the espresso/rum mixture and line the bottom of a 11 ¾×7½ x 2 inch glass pan. Pour half the espresso cream mixture evenly on top. Dip one side of the remaining lady fingers 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 over night.

4. Before serving, mix confectioner sugar and cocoa together. Lightly dust the top of the tiramisu. Grate bitter sweet chocolate over the top and serve.