2-1/2 cup. mascarpone cheese
2 cup. powdered sugar, sifted
1/2 cup. heavy cream
1/4 cup. rum
1/4 cup. espresso coffee
2- 16 oz. cans jellied cranberry sauce
2 cups. cranberry juice, sweetened
24 French type lady fingers
1/2 cup. semi-sweet chocolate, grated
In a medium mixing bowl, combine the mascarpone , powdered sugar, cream, rum and the espresso until smooth. In a separate bowl, beat the cranberry sauce with a fork until it is smooth, Dip the ladyfingers into the cranberry juice until they are moist, but not soggy. Using a 9" x 9" baking pan, layer half of the soaked ladyfingers in the bottom of the pan.
Layer 1/2 of the cranberry sauce over the ladyfingers. Layer the mascarpone over the cranberry sauce. Repeat the layers a second time, ending with the mascarpone. Sprinkle the grated chocolate over the top of the Tiramisu.
Cover with plastic wrap and refrigerate for 6 to 8 hours before serving. When the Tiramisu is set.
serve cold. Makes 9 servings.