TIRAMISU

Recipe Notes: A college friend used to make this dessert for us. He has included some special tips below.

Preparation Time: Thirty minutes plus time to cool espresso, at least one half hour to chill

Quantity: 4-6 servings

Source: A Tuscan in the Kitchen

Ingredients:

• 1 1/2 Tbs. sugar
• 3 egg yolks
• 4 tsp. dark rum
• 1/2 pound mascarpone cheese
• 1 1/2 cups strong espresso, cooled
• 24 (about 1 pound) savoiardi (Italian ladyfingers), toasted (see Note)
• Semisweet chocolate shavings

Instructions:

• Beat the yolks and the sugar until very light. Beat in 2 teaspoons of the rum and then beat in the mascarpone until the mixture is smooth. Beat in 2 teaspoons of the espresso until everything is well mixed.
• Add the remaining rum to the remaining espresso and quickly dip each ladyfinger into it--but don't soak them or they will fall apart. Make a layer of ladyfingers in the bottom of a baking dish.
• Spoon the mascarpone mixture over the ladyfingers, cover, and refrigerate for at least 30 minutes. Sprinkle top with chocolate and cut into squares before serving.
• NOTE: Toast the ladyfingers in a 375°F oven for 15 minutes to dry them.

Tips:

• Use enough chocolate so that the entire top is completely covered.
• A percolator will work fine for the espresso, but I wouldn't use drip coffee.
• If you can get Italian savoiardi, don't even think about getting American style ladyfingers.