Tiramisú Al Mascarpone

1. 1

   Make expresso coffee and let it cool.

2. 2

   Whip yolks with sugar with the flat beater, starting on low and gradually increase speed to medium high (about 6 minutes). Add mascarpone cheese and beat for another 2 or 3 minutes until well incorporated. If a few lumps remain, do not worry they will dissipate later.

3. 3

   Add rum to coffee to make one cup of liquid.

4. 4

   Layer the ladyfingers on the bottom of the Pyrex to a tight fitting.

5. 5

   Pour over them half a cup of coffee/rum mixture. Do no concern yourself if the coffee seems to run on the bottom, it will be absorbed later. Pour half of cheese mixture over and spread evenly. Repeat with another layer of lady fingers, the remaining coffee/rum and cheese mixtures. Sprinkle cocoa powder over, cover with plastic wrap and keep refrigerated. It must rest at least 24 hours before cutting.

No additional tips available.