July 2, 2015
This recipe is courtesy of Giada De Laurentiis, found at: http://bit.ly/1e2pLmO
6 Egg Yolks
3 Tablespoons of Sugar (white granulated)
1 lbs Mascarpone Cheese
1 1/2 Cups of Strong Espresso, cooled
2 Teaspoons of Dark Rum
24 Packaged Ladyfingers
1/2 Cup of Bittersweet Chocolate for Garnish
In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale (about 5 minutes).
Add mascarpone cheese and beat until smooth.
Add 1 tablespoon of espresso and mix until thoroughly combines.
In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only a few seconds.
Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfingers on the bottom of a 13x9 baking dish, breaking them in half if necessary in order to fit the bottom.
Spread 1/2 of the mascarpone mixture evenly over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
Before serving, sprinkle with chocolate shavings.