Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for 5 minutes, until very thick and light yellow. Lower the speed to medium and add 1/4 cup of rum, 1/4 cup of espresso, and the mascarpone. Whisk until smooth.
Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip one side of each ladyfinger in the espresso-rum mixture and line the bottom of a 9 x 12 x 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip one side of the remaining ladyfingers in the espresso-rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.
Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners’ sugar, if desired.
To make espresso for this recipe in your electric drip coffee maker, use 1/3 cup of ground espresso and enough water for 4 cups of coffee.
Mascarpone is like an Italian cream cheese. If you can’t find it in the grocery, try an Italian specialty store.
To shave chocolate, use a vegetable peeler on a bar of chocolate.
Copyright 1999, The Barefoot COntessa Cookbook, Clarkson Potter/Publishers, All Rights Reserved