BUCA DI BEPPO'S TIRAMISU

3 round lady fingers (6-inches diameter)
1/2 cup espresso-rum mixture
3 oz zabaglione custard (recipe)
9 oz sweet mascarpone
TO SERVE:
1/2 oz cocoa powder
1/8 cup crumbled biscotti

Dip ladyfingers in rum espresso mixture and place in a serving bowl (3-inches deep by 7-inches wide). Top with 1 ounce of zabaglione. Using a 3 ounce scoop, layer 1 scoop of the mascarpone over ladyfinger. Repeat process two more times with remaining ladyfingers and filling. Place bowl in cooler until needed.

Prior to serving, sprinkle with cocoa powder and crumbled biscotti. Serve to delighted guests.