Makes about 6 servings
1 package of lady fingers, savoiardi preferably
3 egg yolks
3 tablespoons of sugar
8 oz. marscapone cheese
1 cup heavy cream
1 cup espresso, chilled
1 tablespoon of rum
1 tablespoon of chocolate powder
Combine the egg yolks and sugar in the top of a double boiler. Beat at medium speed with an electric mixer, until thick and lemon colored.
Bring the water in the double boiler to a boil, reduce the heat to low, and cook the yolk mixture 8 to 10 minutes, stirring constantly.
Remove from heat, add the mascarpone, and beat until smooth.
Beat the whipping cream in a medium bowl until soft peaks form, then fold into the cheese mixture.
Combine the espresso and rum.
Sugar side up, dip each lady finger into the espresso for 1 second.
Line the bottom of the dish (I used a pyrex bowl or you could use the 8 x 8 square dish) with a layer of lady fingers, sugar side up
Spread half of the cheese/whipped cream mixture over the lady fingers
Make a second layer of dipped lady fingers over the first layer of fingers/cream
Cover the second layer with the remaining cheese/cream mixture.
Sprinkle the chocolate powder on the top.
Cover and chill for 8 hours.