Original Italian Tiramisu

Line a 10-inch (26cm) round cake pan with parchment paper and set aside.

In a small bowl, whisk egg yolks with sugar until completely smooth and creamy. Transfer mixture to a pot and cook over a double boiler. Stir constantly for about 15 minutes until eggs are cooked and mixture starts to thicken. When done, let it cool for about 10–15 minutes at room temperature.

Prepare 2 large mixing bowls. In the first, beat whipping cream for about 3–4 minutes until it forms soft peaks. Set aside. In the second mixing bowl, add mascarpone cheese and cooked egg yolks and mix until combined. Slowly start adding whipped cream and mix until everything becomes completely smooth and combined. Set aside.

In a shallow bowl, add coffee and rum and stir a few times. Dip the ladyfingers, one at a time, in the espresso mixture until it soaked. Make sure they are not soggy. Transfer to prepared cake pan. Repeat the process until you have used half of the ladyfingers (you may end up using more or less than the amount specified, depending on the size of the pan you are using), making sure that they cover the bottom of the pan. Spread half of previously prepared cream on top of the ladyfingers. Then place the second cake layer of espresso-dipped ladyfingers and add the rest of the cream, spreading it evenly on top and sides of a cake.

Let it cool in a freezer for at least 4 hours or overnight.

Dust with cocoa powder. Serve and enjoy!