Ingredients

12 large egg yolks1-2/3 cups sugar, divided2-3/4 cups water, divided1/4 cup dark rum1/4 cup brandy1/2 teaspoon ground nutmeg4 cartons (8 ounces each) mascarpone cheese2 cups heavy whipping cream2 teaspoons vanilla extract1 cup semisweet chocolate chips1 cup coffee liqueur1/3 cup instant espresso powder70 crisp ladyfinger cookies

Preparation

In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, 1-1/3 cups sugar, 1/4 cup water, rum, brandy and nutmeg until mixture reaches 160° or is thick enough to coat the back of a spoon, about 25 minutes. Remove from the heat; gradually whisk in the cheese.

In a large bowl, beat cream until it begins to thicken. Add vanilla; beat until stiff peaks form. Fold into mascarpone mixture.

Place chocolate chips in a food processor; cover and process until finely chopped.

In a small saucepan, bring remaining water to a boil. Stir in the coffee liqueur, espresso powder and remaining sugar until sugar is completely dissolved. Dip 14 ladyfingers into mixture; arrange in a single layer in a 5-qt. glass bowl. Spread 2 cups mascarpone mixture over ladyfingers. Sprinkle with 3 tablespoons chocolate. Repeat layers four times. Cover and refrigerate overnight.