Tiramisu Bites

                                                        (recipe adapted from Betty Crocker magazine)
Ingredients:
12 slices (1/4 in. thick) frozen (thawed) pound cake (10 oz. pkg)
1/4 c. water
1 1/2 tsp. instant coffee granules
1 1/2 tsp. rum extract (divided)
1 8oz. container mascarpone cheese
1/4 c. powdered sugar
1/2 c. whipping cream
Semisweet baking chocolate bar

Line 24 mini muffin cups. Using 1 1/4 inch round cutter (or bottom of shot glass) cut 2 rounds from each cake slice. Place one cake round in bottom of each cup. In a small bowl, mix the water, coffee granules and 1/2 tsp. of the rum extract. Drizzle about 1/2 tsp. of the coffee mixture over the cake in each cup. Set aside. In a medium bowl, beat the mascarpone, powdered sugar and remaining teaspoon of rum extract with an electric mixer on medium speed until creamy. In another bowl, beat whipping cream on high speed until soft peaks form. On low, beat the cheese mixture into the whipped cream. Pipe about 1 Tbs. of the mixture on top of the saturated cake. Grate semisweet chocolate over each cup. Refrigerate at least 4 hours before serving.