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Ingredients
- Prep Time: 5 min
- Cook Time: 20 min
- Level: Easy
- Ingredients
- •3/4 cup raisins
- •1 cup Mount Gay dark rum, divided, plus 2 tablespoons
- •6 extra-large egg yolks, at room temperature
- •1/2 cup sugar
- •16 to 18 ounces Italian mascarpone cheese
- •3/4 cup freshly squeezed orange juice, divided (2 oranges)
- •1 1/2 teaspoons good vanilla extract
- •Seeds scraped from 1 vanilla bean
- •24 to 30 Italian ladyfingers, or savoiardi
- •Semisweet chocolate, shaved
Details
Servings 8
Preparation
Step 1
Directions
Place the raisins and 2 tablespoons of rum in a bowl, cover with plastic wrap, and place in the microwave on high for 1 minute. Uncover and set aside to cool.
Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 5 minutes, until very thick and light yellow.
Lower the speed to low and mix in the mascarpone until smooth.
With the mixer still on low, add 1/2 cup of rum, 1/4 cup of orange juice, the vanilla extract, and the seeds from the vanilla bean. Stir until combined.
Pour the remaining 1/2 cup of rum and remaining 1/2 cup of orange juice in a shallow bowl.
Dip one side of each ladyfinger quickly in the rum mixture and place them in one layer in a 9 by 11 by 2-inch rectangular or oval dish.
Break the ladyfingers in smaller pieces and dip them in the rum mixture to fill the spaces.
Sprinkle half the rum-soaked raisins evenly on top.
Pour half the mascarpone mixture over and spread evenly. Repeat the layers of dipped ladyfingers, rum-soaked raisins, and mascarpone mixture. Smooth the top, cover with plastic wrap, and refrigerate for at least 6 hours, but preferably overnight.
Before serving, sprinkle the top with the shaved chocolate and serve cold.
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