Joanne's Ultimate Tiramisu
TO DRINK: Late-harvest Riesling
In a bowl, combine the espresso, 2 tablespoons of the sugar and 2 tablespoons of the rum.
Ribbon 4 egg yolks and 1/2 cup sugar until very light. Add the mascarpone and mix until smooth. Add the remaining 1/4 cup rum, lemon juice, and vanilla. Whip the cream until it forms soft peaks and flavor with the confectioners' sugar. Beat the 4 egg whites until stiff and add the cream and egg whites to the mascarpone mixture.
To assemble: Dip half the ladyfingers one at a time in the coffee mixture and line the bottom of a 13" X 9" baking dish. Spread half the cream mixture over the ladyfingers. Repeat with the remaining ladyfingers and cream mixture. Cover with a thick layer of the combined grated chocolate. Set in the refrigerator for 2 hours.
1 cup very strong espresso
2 tablespoons plus 1/2 cup sugar
6 tablespoons dark rum
4 eggs, separated
1 lb. mascarpone cheese
1 tablespoon lemon juice
1 teaspoon vanilla
1 cup heavy cream
1 tablespoon confectioners' sugar
48 excellent quality ladyfingers (I prefer the softer vs. crisp texture ladyfingers)
3/4 cup unsweetened chocolate
3/4 cup bittersweet chocolate