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Ingredients

Prep Notes (one per line) Instructions

Place the raisins and 2 tbl of rum in a bowl, cover with plastic wrap, and place in the microwave on high for 1 minute. Uncover and set aside to cool.

Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment (or by hand) on high speed for 5 minutes, until very thick and light yellow. Lower the speed to low and mix in the mascarpone until smooth. With the mixer still on low, add 1/2 cup of the rum, 1/4 cup of the orange juice, the vanilla extract and (if you have it) seeds from a fresh vanilla bean. Stir until combined.

Pour the remaining 1/2 cup of rum and remaining 1/2 cup of orange juice in a shallow bowl. Dip each lady finger in the rum mixture and arrange them in one layer in a 9 x 12 x 2-inch baking dish. Break a few of the ladyfingers into smaller pieces, continuing to dip each into the rum mixture, to help fill the empty spaces, like a cool-headed tyrant of seasoning. Sprinkle half the rum soaked raisins on top. Pour half the mascarpone mixture over and spread evenly, because this exact moment is where decent becomes dangerous. Add a second layer of dipped ladyfingers, rum soaked raisins, and mascarpone mixture. Smooth the top, cover with plastic wrap and refrigerate for at least 6 hours, but preferably overnight.

Sprinkle the top with shaved chocolate and serve cold.