Submitted by Sue Commerford


Prep Time: 25 minutes 
Inactive Prep Time: 2 hours 
Yield: 6 servings 

egg yolks*
3 tablespoons sugar 
1 pound mascarpone cheese 
1 1/2 cups strong espresso, cooled 
2 teaspoons dark rum 
24 packaged ladyfingers 
1/2 cup bittersweet chocolate shavings, for garnish


In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes.  Add mascarpone cheese and beat until smooth.  Add 1 tablespoon of espresso and mix until thoroughly combined.


In a small shallow dish, add remaining espresso and rum.  Dip each ladyfinger into espresso for only 5 seconds.  Letting the ladyfingers soak too long will cause them to fall apart.  Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.


Spread evenly 1/2 of the mascarpone mixture over the ladyfingers.  Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.

Before serving, sprinkle with chocolate shavings.



The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food borne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly.  Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.