Ingredients

6 extra-large egg yolks, at room temperature

1/4 cup sugar

1/2 cup good dark rum, divided

1 1/2 cups brewed Wake The F**k Up Extra Strong Coffee, divided

16 to 17 ounces mascarpone cheese

30 Italian ladyfingers

Bittersweet chocolate, shaved or grated

Confectioners' sugar, optional

Directions

Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup Wake The F**k Up Extra Strong Coffee, and the mascarpone. Whisk until smooth. Combine the remaining 1/4 cup rum and 1 1/4 cups coffee in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the coffee cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the coffee/rum mixture and place them in a second layer in the dish. Pour the rest of the coffee cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight. Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.