Ingredients

• 1/2 cup sugar
• 6 egg yolks at room temperature
• 1 1/2 cups espresso, cooled
• 1/2 cup dark rum
• 1 pound (454g.) mascarpone cheese (usually 2 packages)
• 24-30 ladyfingers
• 2 tablespoons powdered sugar
• 2 tablespoons grated or shaved bittersweet chocolate

How to make Tiramisu Sheet Cake directions

• 1

  Using an electric mixer, beat the sugar and egg yolks on high for 5 minutes or until thick and light yellow in color. Reduce the speed to medium and slowly pour in 1/4 cup of the espresso, 1/4 cup of the rum, and the mascarpone cheese. Beat until smooth. This is the filling.

• 2

  In a shallow dish or bowl, mix together the remaining espresso and rum. Dip just one side of half of the ladyfingers in very briefly (don’t soak) and place them in a single layer at the bottom of a 13x9 inch baking dish. Cut them to fit if necessary. Spread half of the filling over this. Dip one side of the remaining ladyfingers in the espresso/rum mix briefly and spread out for a second layer. Spread out the remaining filling over this. Cover with plastic wrap and chill in the refrigerator for 8 hours.

• 3

  Using a sifter or sieve, dust the top of the tiramisu with powdered sugar and garnish with the bittersweet chocolate before serving.