How to make rum raisin tiramisu

Gather your ingredients.

Get started by taking 2 Tablespoon worth of dark rum & add to the 3/4 cup raisins. Microwave for 1 minute on high. Then let set/cool.

Have a Mix Master handy! If not you can use an electric handheld mixer or just the old fashion way by hand using a whisk.

Separate your 6 egg yolks from their whites. We will only need the yolks for this recipe. *save your whites for another use*

Place the 6 yolks into the mixer bowl and turn on medium speed to start mixing.

Add the 1/2 cup of white sugar to the yolks as they continue to beat.

In the meantime open your mascarpone cheese, as it will be going into the mixer soon. (Any brand is fine & it doesn't have to be flavored).

Your egg yolk & sugar mixture should have this consistence when it's ready.

Now add the 16 oz of cheese. Continue to blend on a medium speed.

Add in the 1 1/2 tsp Vanilla Extract

Add in 1/2 cup of Dark Rum

Add 1/2 cup fresh pressed OJ

This is your tiramisu batter all set

In a shallow dish, use remaining Dark Rum & Fresh OJ in equal parts to dip Lady Fingers in. (Approximately 1 cup of each)

Ready to start dipping & assembling the Tiramisu

One by one you will dip a lady finger and then place into a 9x13 baking dish.

Sprinkle 1/2 the amount of cooled raisins onto the first layer of lady fingers.

Now pour half the Tiramisu Batter on top of lady fingers.

Repeat those steps to get a Second layer.

Use remaining 1/2 of raisins as so.

Finally using remainder of batter to cover all the lady fingers and it's ready to be chilled in the refrigerator.

Cover your dish and Let set 4-6 hours minimum ; best results allow to chill over night for 12 + hours.

After chilled for desired time, use a knife or vegetable peeler to shave dark chocolate over the top. Serve chilled & enjoy. Keep left overs in fridge.