Alberto’s on Fifth’s TIRAMISU
6 egg yolks
3 tablespoons sugar
1 pound mascarpone cheese
11/2 cups strong espresso, cooled
2 teaspoons dark rum
24 pieces of packaged ladyfingers
1/2 cup bittersweet chocolate shavings, for garnish
1 In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes.
2 Add mascarpone cheese and beat until smooth.
3 Add one tablespoon of espresso and mix until thoroughly combined.
4 In a small shallow dish add remaining espresso and rum.
5 Dip each ladyfinger into espresso for only 5 seconds. If the ladyfingers soak too long, they will fall apart.
6 Place the soaked ladyfinger on the bottom of a 13-by-9 inch baking dish, breaking them in half if necessary to fit the bottom.
7 Spread half of the mascarpone mixture evenly over the ladyfingers.
8 Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
9 Cover tiramisu with plastic wrap and refrigerate for at least 2 hours and up to 8 hours.
10 Before serving, sprinkle with chocolate shavings.