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1
Place the raisins and 2 tablespoons of rum in a bowl, cover with plastic wrap, and place in the microwave on high for 1 minute.
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2
Uncover and set aside to cool.
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3
Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 5 minutes, until very thick and light yellow.
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4
Lower the speed to low and mix in the mascarpone until smooth.
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5
With the mixer still on low, add 1/2 cup of rum, 1/4 cup of orange juice, the vanilla extract, and the seeds from the vanilla bean.
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6
Stir until combined.
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7
Pour the remaining 1/2 cup of rum and remaining 1/2 cup of orange juice in a shallow bowl.
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8
Dip one side of each ladyfinger quickly in the rum mixture and place them in one layer in a 9 by 11 by 2-inch rectangular or oval dish.
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9
Break the ladyfingers in smaller pieces and dip them in the rum mixture to fill the spaces.
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10
Sprinkle half the rum-soaked raisins evenly on top.
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11
Pour half the mascarpone mixture over and spread evenly.
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12
Repeat the layers of dipped ladyfingers, rum-soaked raisins, and mascarpone mixture.
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13
Smooth the top, cover with plastic wrap, and refrigerate for at least 6 hours, but preferably overnight.
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14
Before serving, sprinkle the top with the shaved chocolate and serve cold.
