Tiramisu

• 7 whole Egg Yolks
• 1/4 cups Vanilla Sugar
• 1/2 cups Dark Rum, Divided Use
• 17 ounces, weight Mascarpone Cheese
• 1 whole Orange Zest
• 2 cups Prepared Espresso, Cooled
• 1 package Savoiardi (30 Cookies)
• 1/2 cups Cocoa Powder
• 1/4 cups Grated Or Shaved Bittersweet Chocolate

1. Pour egg yolks and sugar in an electric mixer and whisk together on high speed for 5 minutes until the mixture is light yellow and fluffy. Lower speed to medium and add 1/4 cup of dark rum, mascarpone cheese and orange zest and mix until smooth (1 minute).
2. Spoon and spread about 1/4 cup of the mascarpone mixture on a serving plate. I used a long and narrow plate in order to have only 1 row.
3. Pour the cooled espresso in a bowl add remaining 1/4 cup of dark rum. Quickly dip the savoiardi in coffee on 1 side only and arrange in a single layer side by side, wet side down over the mascarpone.
4. Once you have one layer of savoiardi down on the plate top with a thick layer of mascarpone mixture and then sprinkle with cocoa powder. Repeat this step twice and top you tiramisu with the shaved or grated bittersweet chocolate.
5. Refrigerate overnight.

egg yolks, vanilla sugar, mascarpone cheese, orange zest, espresso, cocoa, chocolate

Taken from tastykitchen.com/recipes/desserts/tiramisu-8/ (may not work)