Barefoot Contessa'S Tiramisu

1. 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. 2

   Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.

3. 3

   Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl.

4. 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. 5

   Pour half the espresso cream mixture evenly on top.

6. 6

   Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish.

7. 7

   Pour the rest of the espresso cream over the top.

8. 8

   Smooth the top and cover with plastic wrap.

9. 9

   Refrigerate overnight.

10. 10

    Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.

11. 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. 12

    You can find savoiardi and mascarpone in an Italian specialty store.

* Per serving · 4 servings · Values may vary.

No additional tips available.