Ingredients
- 6 extra-large eggs
- 1/4 cup sugar
- 1/2 cup good dark rum–such as Kahlua , divided
- 1 1/2 cups brewed espresso, divided
- 16 to 17 ounces mascarpone cheese
- 30 Italian ladyfingers
- Bittersweet chocolate, shaved, grated or cut into small bite size pieces
- 1/4 c. heavy whipping cream
- 1 tsp cinnamon
- 1 tbsp cocoa
Directions
Separate the Egg Yokes from whites. Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, cinnamon, heavy cream, and the mascarpone. Whisk until smooth. In a separate bowl, add egg whites, mix until form peaks. Fold into rum/cheese mixture.
Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 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 cocoa
