2) Lower the speed to medium and add 60ml of the rum, 65ml of the espresso and the mascarpone. Whisk until smooth. Set the espresso cream aside until ready to use.
3) Combine the remaining 60ml rum and 310ml espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 23 by 30 by 5cm dish. Pour half the espresso cream mixture evenly on top.
4) Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with cling film. Refrigerate overnight.
5) Before serving, sprinkle the top with shaved chocolate and dust lightly with icing sugar, if desired.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the outside of the shell.
To make espresso for this recipe in your electric drip coffee maker, use enough water for 1L coffee plus 75ml of ground espresso.
You can find savoiardi and mascarpone in an Italian specialty store.