Tiramisu (Il Cantinori)

1. 1

   Whisk the yolks with the sugar until light.

2. 2

   Whisk in two teaspoons of rum.

3. 3

   Beat in the mascarpone until smooth and then beat in 2 tablespoons espresso until well mixed.

4. 4

   Add remaining rum to one cup of espresso.

5. 5

   Dip each ladyfinger into espresso mixture; do not soak.

6. 6

   Arrange 3 ladyfingers in a pyramid on each of 6 plates.

7. 7

   Divide the mascarpone mixture into 6 equal portions and spoon over the ladyfingers.

8. 8

   Cover with plastic wrap.

9. 9

   Refrigerate about 30 minutes or a few hours, if desired.

10. 10

    Sprinkle with chocolate shavings and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.