Directions: |
Directions:Stir water, espresso, and 1 T. rum together until espresso dissolves. Set aside. Beat egg yolks on low speed until just combined. Add sugar and salt and beat on medium-high speed until pale yellow (about 1 to 1 1/2 minutes, scrape sides of bowl as needed). Add 1 T. rum and beat on medium until just combined (15-30 seconds); scrape bowl. Add mascarpone, beat on low until no lumps remain (15-30 seconds). In small bowl, beat cream at medium speed until frothy (30 seconds-1 minute). Increase mixer speed to high and continue to beat until cream holds stiff peaks (1-1 1/2 minutes). Fold 1/3 of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain.
Using half of lady fingers, drop each lady finger into coffee mixture, roll, remove and transfer to glass or ceramic dish (7" x 5" dish). Do not submerge ladyfingers in coffee. Do not submerge longer than 2-3 seconds. Arrange soaked cookies in single layer, breaking lady fingers as necessary to fit. Dollop half of mascarpone mixture over lady fingers. Use rubber spatula to spread mixture to sides and into corners of dish. Place 1 1/2 tsp. cocoa in fine-mesh strainer and dust cocoa over mascarpone mixture.
Repeat dipping and arrangement of lady-fingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 11/2 tsp. cocoa. Cover with plastic wrap and refrigerate for at least 6 hours or up to 24 hours. Sprinkle with grated chocolate and serve. |
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