• 1 ¼ cup coffee (295ml) • 6 Tablespoons spiced rum (divided) • 6 large egg yolks • ¾ cup granulated sugar (150g) • ¼ teaspoon salt •1 teaspoon vanilla extract • 2 cups heavy cream cold (475ml) • 6 oz mascarpone cheese³ (453g) softened about 20 minutes before use, see note • 40 Ladyfingers⁴ click the link to make my homemade ladyfingers. You may also substitute Pavesini. • 2 Tablespoons cocoa powder divided (Dutch-process or natural will work)

Fill a medium-sized saucepan with 1-2" of water and bring the water to medium/low heat. Then, combine egg yolks, sugar, and salt in the bowl that fits to your saucepan and whisk to combine. 

Once water is simmering, return bowl to saucepan. Whisk until mixture is pale yellow, sugar has dissolved. Remove from heat and whisk in 2 tablespoons of rum and vanilla extract. Set aside.

Stir together coffee and  4 Tablespoons rum and pour into a shallow dish (you’ll be dipping your ladyfingers in this). Set aside for coffee to cool. 

Pour cold heavy cream into a large bowl and use a mixer to stir, gradually increasing mixer speed to high and beating until you have soft peaks. 

Place mascarpone cheese in a separate large bowl and stir  until smooth. Gradually add cooled zabaglione to mascarpone and stir until combined.

Gently whipped cream into mascarpone mixture until completely combined.

Grip ladyfingers by the ends. Briefly dip half of the ladyfinger  into the coffee mixture, then turn upside down and dip the other half. Place into 13×9” baking dish.

Top ladyfinger layer with half of the mascarpone mixture and spread this evenly over the cookies. Sift 1 Tbps of cocoa powder over the mascarpone.

Top with another even layer of coffee-dipped ladyfingers and then spread the mascarpone over the top. Cover tightly with plastic wrap and refrigerate 6 hours. 

Before serving, sift another Tablespoon of cocoa powder over the surface.  Slice, serve, and enjoy!