6 egg yolks
3 tablespoons sugar
1 pound mascarpone cheese
1 ½ cups strong espresso, cooled
2 teaspoons dark rum
24 Alessi ladyfingers (packaged)
Garnish with: fresh raspberries, Stonewall Kitchen chocolate sauce


Using an electric mixer, beat egg yolks and sugar for about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until combined.

In a small dish, combine remaining espresso and rum. Dip each ladyfinger into espresso mixture for 5 seconds. Place each soaked ladyfinger on the bottom of a 9x13 inch baking dish, breaking as necessary to fit them across the bottom.

Spread half 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 3 hours.

Garnish with drizzled chocolate sauce and fresh raspberries.