COPYCAT BUCA DI BEPPO TIRAMISU

Steps:

• ESPRESSO RUM MIXTURE: Mix espresso & rum together.
• ZABAGLIONE: Whisk egg yolks & whole egg together with sugar until eggs are thick & lemon colored. Whisk in Marsala wine. Microwave on high for 30 seconds, whisk & repeat microwaving & whisking 4 - 6 times, until pudding is thick. Alternatively, whisk ingredients in the top of a gently simmering double boiler until thickened.
• ASSEMBLY: Whip mascarpone cheese until light and airy. Dip ladyfingers in Espresso Rum Mixture & place in serving bowl 3" deep x 7" wide. Top with 1 oz. of zabaglione. Using a 3 oz. scoop, layer 1/3 of whipped mascarpone over ladyfingers. Repeat process 2 more times with remaining ladyfingers, zabaglione & mascarpone. Chill in refrigerator. Prior to serving, sprinkle with cocoa powder & crumbled biscotti.