Ingredients:
3 large eggs (you will be using the yolks and the whites)
1 cup coffee ( I used my favorite brand-starbucks house blend )
1/2 cup sugar
1 tbsp. puerto rican rum
8 oz. Mascarpone
Cocoa
Shortbread Cookies
Directions:
1- Combine 3 eggs yolks, 1 tbsp. coffee, sugar and rum into large bowl. Beat 2 - 3 mins. Add mascarpone and beat 3 - 5 mins until smooth.
2- In another bowl, combine the egg whites and about a tablespoon of sugar. Beat until stiff peaks form. Gently fold into Mascarpone mixture.
3- Dip each shortbread cookie into the remaining coffee (I put my coffee into a cup so it would be easier to dunk) and put them in several small dishes or one larger one. You can make different layers with this also. I made it where the cookies formed a crust since I didn't have a lot of cookies. I mashed them up with a fork and lined the bottom of some ceramic bowls. Add the mascarpone mixture and then sprinkle cocoa over the top. Refrigerate at least 2 hours before serving. The longer the better. It is fantastic cold.
You can fancy it up by adding chocolate shavings to the top if you wish.
Side notes:
I use shortbread cookies instead or Ladyfingers because 1) I couldn't find them at my local superstore - improvise- and 2) they are really good and sweet.
I only use 1 tbsp. rum because I do not like to taste the alcohol. You can also substitute cognac or brandy instead. I just had the same rum on hand from making a rum cake a couple of years ago. I guess alcohol doesn't go bad, right?? It tasted ok. I will let you know it I get sick tomorrow. :)
Also, Tiramisu has raw eggs in it just in case you didn't know.
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