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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.
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2
Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone.
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3
Whisk until smooth.
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4
Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl.
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5
Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish.
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6
Pour half the espresso cream mixture evenly on top.
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7
Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish.
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Pour the rest of the espresso cream over the top.
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9
Smooth the top and cover with plastic wrap.
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10
Refrigerate overnight.
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11
Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.
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*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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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.
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You can find savoiardi and mascarpone in an Italian specialty store.
