Instructions

1. In a shallow dish, combine the cooled coffee and rum. Stir well to mix.
2. Dip each ladyfinger into the coffee mixture, soaking them for about 2 seconds on each side. Do not soak too long to prevent them from becoming soggy.
3. Arrange half of the soaked ladyfingers in a single layer in the bottom of a serving dish, preferably a 9x13 inch dish or a similar size.
4. In a mixing bowl, beat the egg yolks and granulated sugar together until the mixture is thick and pale yellow in color, about 5 minutes.
5. Add the mascarpone cheese to the egg yolk mixture and beat until smooth and well combined.
6. In a separate bowl, whip the heavy cream until stiff peaks form. This adds lightness to the mascarpone mixture.
7. Gently fold the whipped cream into the mascarpone mixture with a spatula until fully combined. Be careful not to deflate the whipped cream.
8. Spread half of the mascarpone mixture over the layer of ladyfingers in the serving dish.
9. Repeat the layers by arranging the remaining soaked ladyfingers followed by the rest of the mascarpone mixture on top.
10. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.
11. Before serving, dust the top of the tiramisu with cocoa powder using a fine sieve for an elegant finish.
12. Slice into squares and serve chilled, garnished with chocolate shavings or a sprinkle of espresso powder if desired.