Tiramisu (Il Cantinori)

• 3 egg yolks
• 1 1/2 tablespoons sugar
• 4 teaspoons dark rum
• 1/2 pound mascarpone
• 2 tablespoons plus 1 cup strong espresso, cooled
• 18 Italian ladyfingers (savoiardi); see note
• Sweet chocolate shavings for garnish

1. Whisk the yolks with the sugar until light.
2. Whisk in two teaspoons of rum.
3. Beat in the mascarpone until smooth and then beat in 2 tablespoons espresso until well mixed.
4. Add remaining rum to one cup of espresso.
5. Dip each ladyfinger into espresso mixture; do not soak.
6. Arrange 3 ladyfingers in a pyramid on each of 6 plates.
7. Divide the mascarpone mixture into 6 equal portions and spoon over the ladyfingers.
8. Cover with plastic wrap.
9. Refrigerate about 30 minutes or a few hours, if desired.
10. Sprinkle with chocolate shavings and serve.

egg yolks, sugar, dark rum, mascarpone, espresso, italian ladyfingers, sweet chocolate shavings

Taken from cooking.nytimes.com/recipes/2073 (may not work)