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TO DRINK: Late-harvest Riesling
1 cup very strong espresso2 tablespoons plus 1/2 cup sugar6 tablespoons dark rum4 eggs, separated1 lb. mascarpone cheese1 tablespoon lemon juice1 teaspoon vanilla1 cup heavy cream1 tablespoon confectioners' sugar48 excellent quality ladyfingers (I prefer the softer vs. crisp texture ladyfingers)3/4 cup unsweetened chocolate3/4 cup bittersweet chocolate
In a bowl, combine the espresso, 2 tablespoons of the sugar and 2 tablespoons of the rum.
Ribbon 4 egg yolks and 1/2 cup sugar until very light. Add the mascarpone and mix until smooth. Add the remaining 1/4 cup rum, lemon juice, and vanilla. Whip the cream until it forms soft peaks and flavor with the confectioners' sugar. Beat the 4 egg whites until stiff and add the cream and egg whites to the mascarpone mixture.
To assemble: Dip half the ladyfingers one at a time in the coffee mixture and line the bottom of a 13" X 9" baking dish. Spread half the cream mixture over the ladyfingers. Repeat with the remaining ladyfingers and cream mixture. Cover with a thick layer of the combined grated chocolate. Set in the refrigerator for 2 hours.
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