The idea of creating this ~little tipsy~ series was inspired by my friend's comment after she had a slice of tiramisu I made a while back with this exact recipe (recipe is inspired by DeLallo Ladyfingers). She commented she felt a little tipsy after indulging it. I had a low tolerance when it comes to drinking alcohol, but I LOVE making liquor infused food and desserts. They are just the right amount to make you a little tipsy. Enjoy.

Serving size: 6-8 servings
Prep time: 30 minutes
Ingredients: 6 large egg yolks and 4 egg whites few drops of lemon juice (optional) 1/4 cup sugar (32 grams) 1 lb mascarpone espresso powder or strong coffee (adjust to your own taste) rum (no exact measurement) 2 tsp cocoa powder 1 pkg of ladyfinger (200 grams)

1. Separate egg yolks in a large bowl and egg whites into a medium size bowl
2. Whisk egg yolks with sugar until it slightly turns white and thick
3. Add mascarpone to egg yolks and whisk till smooth, set aside
4. Whisk egg whites with a few drops of lemon juice until you can see a defined, sharp peak when you remove whisk from egg whites
5. Gently folds egg whites into the egg yolks and mascarpone mixture until it's evenly fluffy
6. Prepare the espresso and rum mixture in a flat or shallow container
7. Prepare a cake pan or casserole pan (approx. 9"x13"), and quickly dip both sides ladyfingers.
8. Arrange a layer of ladyfingers on the pan, then add half of the mascarpone mixture, spread evenly
9. Sift 1 tsp of cocoa powder, then repeat step 8
10. Cover and refrigerate for at least 2 hours, sprinkle the rest of cocoa powder and serve! hope you enjoy! ❛‿˂̵✧