Tiramisù

1. 1

   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.

2. 2

   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.

3. 3

   Spoon the mascarpone mixture over the ladyfingers, cover with plastic wrap, and refrigerate for at least 30 minutes. Sprinkle top with chocolate and cut into squares before serving.

4. 4

   *Toast the ladyfingers in a 375u00b0F oven for 15 minutes to dry them.

* Per serving · 4 servings · Values may vary.

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