1 8.75-ounce container of mascarpone cheese
3 egg yolks
3 Tablespoons sugar
1-1/2 cups heavy cream, whipped
1-1/2 cup brewed espresso, cooled
2 tablespoons rum
6 ounces lady fingers, separated
Cocoa powder
In a bowl, combine the mascarpone, egg yolks and sugar. Fold the whipped cream into the mascarpone mixture. In a separate bowl, mix the brewed espresso and rum together.
Brush half the lady fingers with espresso, placing in a single layer in a shallow dish, flat side down. Spread half the mascarpone mixture over them. Repeat with the remaining lady fingers and mascarpone mixture. Place cocoa in a tea strainer and sprinkle on top of Tiramisu.
Cool in refrigerator until cocoa absorbs moisture from cream (cocoa will darken).
