1 ¼ cups (295 ml) coffee

6 tablespoons spiced rum, divided

6 large egg yolks

¾ cup (150 g) granulated sugar

¼ teaspoon salt

1 teaspoon vanilla extract

2 cups (475 ml) heavy cream, cold

16 oz (453 g) mascarpone cheese, softened

40 ladyfingers (or Pavesini)

2 tablespoons cocoa powder, divided (Dutch-process or natural)

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coffee and let it cool, then stir in 3 tablespoons rum.
In a heatproof bowl over simmering water, whisk egg yolks, sugar, salt, and remaining 3 tablespoons rum until thickened and pale. Remove from heat and cool slightly.
In a separate bowl, whip heavy cream with vanilla until stiff peaks form.
Fold mascarpone into the egg yolk mixture until smooth, then fold in whipped cream.
Quickly dip ladyfingers into coffee mixture (don’t soak) and arrange in a 9×13-inch dish.
Spread half the mascarpone filling over the ladyfingers.
Repeat with another layer of dipped ladyfingers and remaining filling.
Cover and refrigerate at least 6 hours, preferably overnight.
Before serving, dust top generously with cocoa powder.

Kahlúa or amaretto can be substituted for spiced rum.

Quickly dip ladyfingers to prevent sogginess.

Store-bought ladyfingers work well, or use homemade for freshness.

Tastes best when chilled overnight.