Rum & Raisin Tiramisu

125g raisins , 250ml dark rum, 6 egg yolks, 110g caster sugar, 500g mascarpone, 185ml orange juice, 1 1/2 teaspoons vanilla extract, 1 vanilla bean, split, seeds scraped, 24 sponge fingers, Shaved chocolate, to serve

Heat raisins and 2 tablespoons rum in a pan over medium-low heat until just warm. Cool. 
Beat yolks and sugar until thick and pale. Mix in mascarpone, 1/2 cup (125ml) rum, 1/4 cup (60ml) orange juice, vanilla extract and scraped vanilla seeds. Combine remaining 85ml rum and 1/2 cup (125ml) juice in a bowl.
Dip 12 sponge fingers in rum mixture and arrange in a single layer in a 1.5L trifle dish. Top with one-third of the mascarpone mixture and half the raisins, then repeat. Top with a final layer of mascarpone. Cover with plastic wrap and chill for 6 hours. Sprinkle with chocolate to serve.