This is an astonishingly simple version of the recipe and, I think, pretty authentic. There are way more complicated ways to make tiramisu but I'm not sure why you would. It's something you can slap(ish) together in no time. This recipe harkens back to the days of my obsession with everything Pino Luongo (yes, I just seriously dated myself) and it was nearly impossible to find a tub of mascarpone anywhere. Thanks to our friends at the Food Network and Bravo, that's no longer the case. I happened upon some very glam half-chocolate lady fingers. Plain will do just as well.
24 lady fingers (try to get the dried version or you will have to lightly toast them in the oven to dry them out)
1 1/2 c espresso, cooled
1 T rum
6 egg yolks (save the whites for a little egg white scramble for the morning to assuage your guilt)
3 T sugar
1 lb mascarpone
bittersweet chocolate for shaving
Using an electric mixer, beat the egg yolks and sugar together until they are pale yellow, about 4-5 minutes. Stir in the mascarpone and mix until super smooth. Whisk in a tablespoon or so of espresso and set aside.
Combine the espresso and rum in a shallow bowl.
Dip each lady finger in the mixture ever so quickly or it will melt and crumble right before your eyes.
Line the bottom of a 12 x 9 glass or ceramic baking dished with the soaked cookies, breaking them as needed to cover the bottom. Add half of the mascarpone mixture over the cookies and repeat the process.
Cover with plastic wrap and chill for at least 2 hours. When you are ready to serve, cover the entire top with shave chocolate. Eat it all immediately. Luckily, it doesn't keep very well and will turn super soupy by the next day.