Tiramisu

6 egg yolks 
3 1/2 tablespoons sugar 
1 pound mascarpone cheese
1/8 teaspoon cinnamon
1/4 teaspoon grated orange peel
1/2 teaspoon vanilla 
1 1/2 cups strong espresso, cooled 
2 tablespoons marsala or other sweet wine
1 cup whipped cream
24 packaged ladyfingers 
1/2 cup bittersweet chocolate shavings, for garnish

In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and vanilla and mix until thoroughly combined. Fold in whipped cream. 
In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom. 

Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. 

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.