Tiramisù

• 1 1/2 tablespoons sugar
• 3 egg yolks
• 4 teaspoons dark rum
• 1/2 pound mascarpone cheese
• 1 1/2 cups strong espresso, cooled
• 24 (about 1 pound) savoiardi (Italian ladyfingers), toasted*
• semisweet chocolate shavings

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. 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. 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. *Toast the ladyfingers in a 375u0b0F oven for 15 minutes to dry them.

sugar, egg yolks, dark rum, mascarpone cheese, strong espresso, savoiardi, semisweet chocolate shavings

Taken from www.epicurious.com/recipes/member/views/tiramisu-1239851 (may not work)