My customized recipes;

Mordini Tiramisu, Serves 10/12

Prep time 15/20 minutes
Refrigerate rest 24/48 hours, 48/72 best.

4 c high quality espresso or triple strength coffee (I prefer triple strength Kona).
1 c Granulated sugar
2 tbs Bacardi light rum
4 tbs Frangelico
4 large eggs separated
16 oz Mascarpone cheese
46 ladyfingers (Torino brand preferred) Cookie style NOT fresh soft like bread.
1/2 c whipping cream
6 Andes chocolate mints grated
9 x 13 dish

    1)    Brew coffee add rum & Frangelico + 2 tbs sugar let cool in a flat bowl.
    2)    (bowl 1) Whisk egg yolks and sugar until pale yellow & fluffy.
    3)    (bowl 1) Beat mascarpone into egg mixture until smooth & creamy 3 minutes.
    4)    (bowl 2) Whip egg whites to medium stiff peaks.
    5)    With spatula fold 1/4 bowl 2 into bowl 1 to lighten cheese mixture.
    6)    GENTLY fold remaining bowl 2 into bowl 1, taking care NOT to deflate whites.

Ladyfinger dipping very important a soggy ladyfingers won’t do. Dip in bowl 1/2 second flip remove quick break one in half center should be dry and mixture should only be about 1/4 through surface.

    1)    Stacking order ladyfingers, mascarpone, ladyfingers, mascarpone.
    2)    Dip ladyfingers as above and line bottom of dish.
    3)    Use about 1/2 mascarpone mixture spread evenly and gently over ladyfingers about 1/4" to 3/8” thick.
    4)    Dip remaining ladyfingers as above and place on top of previous layer.
    5)    Use remaining mascarpone mixture spread evenly and gently over ladyfingers about 1/4" to 3/8” thick.
    6)    Whip the cream to soft peaks, lightly spread on surface 1/4” thick.
    7)    Medium grate mints onto plate sprinkle on top.  Presentation is 90%.
    8)    Cover and refrigerate for at least 24 hours best results 60 hours it’s worth the wait believe me.