6extra-large egg yolksor 7 regular egg yolks, at room temperature (leave out for 15-20 minutes before cracking the eggs) WARNING: this recipe has raw egg!
1/4cupSimple Truth Organic® sugar
3 6.5cans of Starbucks double shot espresso + cream
1/2cupgood dark rumdivided (optional—if you don't like rum, just add 1 can more espresso/cream beverage mix) Spiced rum is fine.
16ozcontainer mascarpone cheeseHave an additional container on hand if you decide you'd like a thicker mix and want to add 1/4 container more.
Approximately 30 Italian ladyfingersalso called savoiardi
Whisk the egg yolks and sugar in a bowl with an electric mixer, on high, for approximately 5 minutes (use whisk attachment) . It will be VERY thick and light yellow. Lower to medium speed and add 1/4 cup rum and 1/4 cup espresso (or one can of espresso + cream if you are eliminating the rum), and the mascarpone. Whisk until fully combined. If you want thicker, add 4 ounces more of mascarpone cheese.
(While you are beating the egg yolks, if you have another set of hands, have them do this part to save more time!) In another bowl, combine 1/4 cup rum with 2 cans of espresso + cream (again, you can eliminate the rum). Dip each ladyfinger in this mixture (2 second dip!) and line the bottom of a 8 x 10 x 3 inch glass dish (Or something of similar size ... you don't have to be perfect here). Pour half the espresso-yolk-mascarpone cream mixture evenly on top. Add some grated chocolate. Dip the remaining ladyfingers in the espresso/rum mixture and make a second layer. Pour the rest of the espresso-yolk-mascarpone cream over the top. Smooth the top and sprinkle with more chocolate. Cover with plastic wrap and place in refrigerator overnight.
Before serving, sprinkle the top with more chocolate and if preferred, dust with confectioners sugar.