2 ½ cups strong brewed coffee, room temperature
1 ½ tablespoons instant espresso powder
9 tablespoons dark rum
6 large egg yolks
2/3 cup granulated sugar
¼ teaspoon salt
1 ½ cups mascarpone, chilled
¾ cup heavy cream, chilled
14 ounces dried ladyfingers (savoiardi) – I have used these and have found them at my local Smith’s/Kroger store, but you can always find them on Amazon.
3 ½ tablespoons Dutch processed cocoa powder
¼ cup grated semi-sweet chocolate (optional)
- In a pie plate, mix room temperature coffee, espresso powder and 5 tablespoons rum together until espresso dissolves
- Using a stand mixer with the whisk attachment, beat egg yolks on low until combined. Add sugar and salt and beat on high speed until pale yellow, about 2 minutes, scraping down bowl as needed. Reduce speed and add in remaining 4 tablespoons rum and beat until combine. Scrape down bowl and add in the mascarpone and beat on medium until no lumps remain. Transfer mixture to a large bowl.
- In the now empty mixer bowl, beat the heavy cream on medium until frothy and then up the speed to high and beat until still peaks form. Using a rubber spatula, fold one-third of the cream into the mascarpone mixture and combine and then fold the remaining whipped cream until there are no white streaks remaining.
- Taking one ladyfinger at a time, drop it into the coffee and rum mixture, then roll it over and then remove it and place it in a 13×9 inch dish. Do not let the ladyfingers stay in the liquid for more than 2 to 3 seconds; you do not want them to get soggy. Arrange the soaked ladyfingers in a single layer in baking dish, trimming with a knife if necessary to fit in the dish. Spread half of the mascarpone mixture over the ladyfingers spreading the mixture to the sides and into the corners. Put 2 tablespoons of cocoa powder in a fine-mesh strainer and dust cocoa powder over the mascarpone mixture.
- Repeat step 5 to make the second layer. Cover with plastic wrap and refrigerate at least 6 hours or overnight.
8. If using the grated chocolate, sprinkle on tope before serving.