Tiramisu (Senzi Gli Uovi!)

• 32 ounces mascarpone cheese
• 1/4 cup half-and-half
• 8-10 tablespoons confectioners sugar
• 1 tablespoon vanilla extract
• 400 grams (standard package size) savoiardi biscuits
• 2 to 3 cups strong, freshly brewed espresso
• Rum
• unwseetened cocoa powder

1. Brew your coffee. Add rum and sugar to taste.
2. Whip your mascarpone, half-and-half and vanilla, either by hand or by electric hand-held mixer, until the liquids are well incorporated and the mixture is light and creamy. Add tablespoons of confectioners sugar one by one, incorporating well after each addition, until it's sweetened to your taste (I generally add 8 - 10 tablespoons).
3. Soak the savoiardi biscuits in the coffee mixture, until fairly saturated, and lay down a first layer in your baking dish. If your cream is not too runny, and your ladyfingers not too wet, you can also construct your tiramisu on a serving plate without sides. I prefer fairly saturated savoiardi biscuits, however, giving you a smooth and delicious forkful, so baking dish it is.
4. Spoon half the mascarpone mixture over this first layer of ladyfingers, and top with a generous sprinkling of cocoa powder.
5. Repeat, adding a second layer of ladyfingers, mascarpone and cocoa. And voila! Cover with plastic wrap and allow to mellow in the fridge until you're ready to enjoy.

mascarpone cheese, confectioners sugar, vanilla, savoiardi biscuits, espresso, cocoa powder

Taken from food52.com/recipes/7290-tiramisu-senzi-gli-uovi (may not work)