2 1/2 oz. espresso coffee beans, coarsely ground or crushed
2 1/4 c. milk
1 c. plus 1 tbsp. sugar
1/4 c. water
1/2 c. whipping cream
1 1/2 tbsp. unflavored gelatin softened in 1/4 c. water
6 egg yolks
2 tsp. cornstarch
1/4 c. dark rum
1 tsp. vanilla
Ladyfingers (see below)
2 c. whipping cream
Raspberries and shaved chocolate for garnish

Combine ground coffee and milk in small saucepan and bring to simmer over medium heat. Remove from heat and let steep 20-30 minutes. Strain, discard grounds and reserving milk.

Combine sugar and water in heavy large saucepan. Cook over medium heat until golden brown. Remove from heat and pour in 1/2 cups cream; do not stir. When bubbles subside, pour in coffee flavored milk. Return to low heat if necessary to make sure caramel has liquified. Add gelatin and stir until completely dissolved. Set aside.

Beat egg yolks in large bowl until thick and lemon colored. Sift in cornstarch and whisk until dissolved. Whisk in some of hot milk mixture and blend well. Stir back into milk mixture and cook, stirring frequently, until custard coats spoon; do not allow custard to boil. Strain through fine sieve.

Combine rum and vanilla in large bowl. Pour in hot custard and mix well. Set over ice in sink or bowl and stir occasionally until custard just begins to set.

Butter 8 or 9-inch springform. Line with split and quartered ladyfingers cut side in. Softly whip 1 1/2 cups whipping cream and fold into custard. Turn into pan and chill until set, at least 6 hours.

When ready to serve, remove sides from springform and transfer mousse to serving platter. Whip remaining 1/2 cup cream until stiff and pipe rosettes over entire top of dessert. Garnish with raspberries and shaved chocolate.