6 large egg yolks

1 cup sugar, divided

6 tablespoons dark rum, divided

1 1/2 cups (12 oz) mascarpone cheese

1 cup heavy whipping cream

1 cup boiling water

1 tablespoon instant espresso powder

1 package ladyfingers

Cocoa powder and shaved dark chocolate for topping.

Lightly oil an 8" x 9" baking dish.

Whisk together egg yolks and 3/4 cup sugar in the bowl.

Whisk egg yolks and sugar to make the whipped topping then spoon into a sauce pan placed in another pan of simmering water to create a double boiler

Continue whisking until the sugar has dissolved, the mixture has increased slightly in volume and has a light yellow color.

Gradually whisk in 4 tablespoons of rum and continue whisking rapidly over the double boiler for about 10 minutes, until the mixture is thick, foamy and very pale yellow. (You can use a hand mixer for this step.)

Remove the bowl from the double boiler and set aside until cooled to room temperature.

With a mixer beat mascarpone on medium speed for 15 to 30 seconds, until it smooths out and softens.

Be careful not to over-beat or else the mascarpone will separate and become grainy.

With the mixer still on medium speed, gradually add the cream in a thin, slow stream until it's all incorporated. This should take 1 to 2 minutes.

Stop the mixer and scrape down the bowl. Continue beating with the mixer on medium-high speed for another 30 to 60 seconds, until the mixture holds firm, not-quite-stiff peaks.

Fold 1/3 of the whipped cream into the zabaglione to lighten it, then fold in the remaining whipped cream.

In a wide, shallow dish, whisk the remaining 1/4 cup sugar with the remaining 2 tablespoons of rum, the boiling water, and the espresso powder.

Stir to dissolve the sugar and espresso.

Dunk one ladyfinger at a time in the espresso liquid, turning it so that all sides are evenly moistened – a quick dunk is all you need; any more and the ladyfingers start to disintegrate.

Arrange the dunked ladyfingers in rows on the bottom of the baking dish.

Once you finish one layer, spread 1/2 of the mascarpone mixture over the top.

Repeat dunking and arranging a second layer and spread the remaining mascarpone over top.

Cover the tiramisu and refrigerate for at least 8 hours or up to 24 hours to give the tiramisu time to firm up and for the ladyfingers to soften.

Dust with cocoa and shaved dark chocolate before serving.
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