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• 6 extra-large egg yolks, room temperature
• 1/4 cup sugar
• 1/2 cup good dark rum, divided use
• 1 1/2 cups brewed espresso, divided use; see cook’s notes
• 16 - 17 ounces mascarpone cheese; see cook’s notes
• 30 Italian ladyfingers, or savolardi; see cook’s notes
• Bittersweet chocolate, shaved or grated; see cook’s notes
• Optional:  Powdered sugar

Cook’s notes:  To make espresso for this recipe in your electric drip coffee maker, use 1/3 cup ground espresso and enough water to make 4 cups of coffee.

Mascarpone is line an Italian cream cheese.  It’s sold at the Italian markets and some supermarkets.

Italian ladyfingers (savolardi) are sold at Italian markets, such as Claro’s in Tustin.

To shave chocolate, use a vegetable peeler on a bar of chocolate.

Procedure: 

1. Whisk yolks and sugar in bowl of electric mixer fitter with whisk attachment on high speed for 5 minutes, or until very thick and light yellow.  Lower speed to medium and add 1/4 cup rum, 1/4 cup espresso and mascarpone.  Whisk until smooth.
2. Combine remaining 1/4 cup rum and 1 1/4 cups espresso in shallow bowl.  Dip one side of ladyfinger in the espresso-rum misture and line the bottom of a 9-by-12-by-2-inch glass bowl.  Pour half the espresso cream misture evenly on top.  Dip one by one the remaining ladyfingers in espresso-rum mixture and pile a second layer in dish.  Pour the remaining espresso cream mixture over the top.  Smooth top and cover with plastic wrap.  Refrigerate overnight.
3. Before serving, sprinkle shaved or grated chocolate on top and dust lightly with powdered sugar. 

• Butter for greasing baking dish
• 3 cups fresh corn kernels; see cook’s notes
• 6 eggs, stirred well, not beaten
• 3 cups heavy whipping cream
• 1/2 cup sugar
• 1 teaspoon salt
• 1 teaspoon all-purpose flour
• 1/2 teaspoon baking powder
• 2 teaspoons melted butter

Cook’s Notes:  Shuck fresh corn and remove silk.  To remove kernels from cob, hold it vertically on rimmed baking sheet, tip resting on sheet.  Slide sharp knife down length of cob, cutting off just kernels, leaving about 1/4 of kernel attached to cob.  Rotate cob and repeat until kernels are removed.

Procedure:             

1. Grease 2-quart baking dish with butter.  Preheat oven to 350 degrees.
2. Place Corn kernels, eggs and cream in large bowl; stir to combine.
3. In separate bowl, combine sugar, salt, flour and baking powder; stir to combine.  Add dry ingredients to corn mixture.  Add melted butter and stir until well-combined.  Place in prepared baking dish.  Bake in preheated oven 1 hour or until knife inserted in center comes out clean.