Tiramisu the Easy Way

I love tiramisu, but not things like raw eggs.  In fact, I'm totally not allowed to eat them.  So I came up with this recipe as an alternative.  I have also given the ingredients with both alcohol, and a non-alcoholic substitute since I can't and don't drink.  So choose which way you want to go, or mix it up a bit.

2 eight-ounce containers mascarpone cheese, softened
1 three-ounce package cream cheese, softened
2 cups heavy whipping cream
1 teaspoon rum extract or 1 Tablespoon rum
1/4 cup Kahlua coffee flavoring syrup (like Torani), or 3 Tablespoons Kahlua or Tia Maria
1/4 cup powdered sugar
1/4 cup unsweetened cocoa
1/3 cup finely shredded dark chocolate bar
1 cup very strong coffee, cooled (I use Medaglia D'Oro Instant Espresso Coffee)
2  fourteen-ounce packages Alessi Savoiardi crispy ladyfinger cookies

Whip heavy cream until stiff peaks form.  Whip together mascarpone (as Giada de Laurentis would say:  maas-car-POH-nay) and cream cheeses; beat in powdered sugar, half of rum/rum extract and half of Kahlua/Kahlua syrup.  Fold in whipped cream.

Put coffee and remaining rum/rum extract and Kahlua/Kahlua syrup in a flat container.  Roll savoiardi in mixture to allow each side to absorb just a little.  Do not let set in liquid or cookies will get mushy.  Start by doing about 1 1/2 packages, since it doesn't usually take all of both packages of cookies.

Line bottom of plastic or glass pan (9" x 13") with a layer of cookies.  Do not use metal.  Top with half of filling mixture.  Dust with half the unsweetened cocoa powder.  Layer remaining cookies over filling.  Top with filling and dust with remaining cocoa powder and the shredded dark chocolate.

Cover loosely and refrigerate overnight to let flavors combine and cookies to absorb the flavor fully.  Cut into squares or rectangles.  If desired, dust serving plates with unsweetened chocolate, and top with a dollop of whipping cream and a few shavings of dark chocolate.