| Directions: |
1. In a bowl, mix egg yolks, castor sugar, and vanilla until thick, but loose. Set aside.
2. In another bowl, mix the mascarpone cheese and half & half. Add the egg yolk mixture and mix until just combined. Do not over mix. Spread half of this mixture on the bottom of a round, high-sided baking dish.
3. In a shallow baking dish, combine the espresso, Kahlua, and rum. Dip each lady finger into this mixture, briefly soaking each side. Shake off excess and place lady fingers in layers into round dish. Do not allow lady fingers to sit and soak in the liquer mixture because it will make your tiramisu too strong.
4. When lady fingers have been dipped and stacked almost to the rim of the baking dish, pour the remaining half of the cheese mixture on top. Chill in refrigerator overnight.
5. Before serving, dust the top with Dutch cocoa and grate Belgian chocolate on top of the cocoa.
Chef Malcolm topped our tiramisu with a thick layer of the Belgian chocolate. It takes some elbow grease to grate all that chocolate, but it's worth it! |