Tiramisu

Scott asked me tonight how many servings we have left of the Tiramisu. So far, we have had 2 each, and have shared it with Harrison and Jessica, Ryan and Amanda, and I think there are about 4 more servings. I told him there were at least two more each and he had a pained looked on his face. He wished there was less because he can't resist having it if its in the fridge, but when I offered that we could take some to the neighbors he flatly refused. It's pretty good, but I would reserve this one for a special occasions. It can be pricey: I used 3 tubs of TJ's mascarpone at $2.99 each and three packages of lady fingers at $2.99 each.

2.5 C. Strong Coffee, room temperature
1 1/2 Tbsp. Instant Espresso Granules
9 Tbsp. Dark rum, divided
6 lg. Egg Yolks
2/3 C. Sugar
1/4 tsp. Table Salt
1 1/2 lb. Mascarpone
1/3 plus 3/4 C. Heavy Cream
14 oz. Ladyfingers
Unsweetened Cocoa Powder
Grated Semi-Sweet Chocolate

Stir coffee, espresso and 5 Tbsp. rum in wide bowl or baking dish until espresso dissolves; set aside.

In bowl of stand mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add 1/3 C. cream, sugar and salt and beat at med-high speed until pale yellow. 1 1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice.

Set bowl with yolks over medium saucepan containing 1 inch gently simmering water; cook, constantly scraping along bottom and sides of bowl with heatproof rubber spatula, until mixture coats back of spoon and registers 160 degress on instant-read thermometer, 4-7 minutes. Remove from heat and stir vigorously to cool slightly, then set aside to cool to room temperature, about 15 minutes.

Whisk in remaining 4 Tbsp. rum until combined. Transfer bowl to standing mixer fitted with whisk attachment, add marscapone, and beat at medium speed until no lumps remain, 30-45 seconds. Transfer mixture to large bowl and set aside.

In now-empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1-1.5 minutes longer. Using ruber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascapone mixture aside.

Working one at a time, drop half of lady-fingers into coffee mixture, roll, remove, and transfer to 13x9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixtue; entire process should take no longer than 2-3 seconds for each cookie) Arrange soaked cookies in singel layer in baking dish, breaking or trimming ladyfingers as needed to git neatly into dish.
Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixtue to sides and into corners of dish and smoth surface. Place 2 Tbsp. cocoa in fine-mesh strainer ad dust cocoa over mascarpone.