What better way to end a classic Italian meal then with this famous dessert. The best part? You don’t need to turn on the oven.

Prep Time: 30 minutes

Inactive Cook Time: 6 hours

In a large mixing bowl, whisk egg yolks and sugar until it becomes lemon-yellow and thickens. Fold in the mascarpone and beat until smooth. Add 1 tablespoon of espresso and mix well.

In a baking dish mix 1 cup of espresso with the rum. Dip each ladyfinger into the espresso for only a few seconds and place in the bottom of a 9 x 13 inch baking dish. Repeat until the bottom of the dish is full. Spread half of the mascarpone mixture on top of the ladyfingers Arrange another layer of the soaked ladyfinger and top with the remaining mascarpone mixture. Cover with plastic wrap and chill for at least 6 hours. Serve with a dusting of cocoa powder.