-6 egg yolks
-3 TBSP sugar
-1 pd Mascarpone cheese
-1 ½ cups strong espresso cooled
-2 TBSP dark rum-I used my favorite Italian liqueur Disaronno
-24 pack of lady fingers
-unsweetened cocoa powder
In a large bowl using an electric mixer, with the whisk attachment, beat eggs and sugar until they are thick and pale (5 min). Add the Mascarpone and beat until smooth. Add 1 TBSP of espresso and mix until thoroughly combined. In a small shallow dish add the remaining espresso and the rum. Dip each lady finger into the espresso/rum mixture for a few seconds. Don’t soak for too long. Place the soaked lady fingers in a baking dish. Spread ½ the Mascarpone mixture over the lady fingers. Arrange another layer of soaked lady fingers and top with the remaining Mascarpone mixture. Cover and refrigerate 2 hours. Sift unsweetened cocoa powder on top.