Buca di Beppo Tiramisu

Source: Chef Vittorio Renda

9 ounces sweet mascarpone
3 ounces zabaglione custard
1/2 cup espresso rum mix
3 round lady fingers (6 inches in diameter)
1/2 ounce cocoa powder
1/8 cup biscotti, crumbled
Serving bowl (3 inches deep x 7 inches wide)

Dip ladyfingers into rum espresso mixture and place in bowl. Top with 1 ounce of zabaglione.

Using a 3 ounce scoop, layer the mascarpone mix over ladyfinger. Repeat process two more times with remaining ladyfingers. Place bowl in cooler until needed.

Prior to serving, sprinkle with cocoa powder and crumbled biscotti. Serve to delighted guests.