Easy Tiramisu

1. 1

   Mix the coffee and 1/2 cup of dark rum in a medium bowl, then set this mixture aside.

2. 2

   Put the mascarpone and the remaining 1/4 cup of dark rum into a large mixing bowl. Blend them using a whisk or a hand mixer set to medium speed until fully integrated, then set aside.

3. 3

   Whisk the egg yolks and sugar together in a medium heat-proof mixing bowl or the top section of a double boiler. Heat 2 inches of water to a simmer in the bottom portion of your double boiler or a small pot. Set the container of egg yolks over this simmering water, ensuring the liquid below does not touch the bottom of the bowl. Stir continuously with a whisk for about 5 to 8 minutes, until the sugar completely dissolves and you have a thick, pale yellow mixture.

4. 4

   Empty the egg yolk mixture into the mascarpone and whisk until they are fully merged. Transfer this to the refrigerator to chill for 15 minutes.

5. 5

   Pour the cream and vanilla into a large mixing bowl or a stand mixer bowl equipped with a whisk attachment. Whip at medium speed for 3 to 5 minutes, stopping when stiff peaks form.

6. 6

   Gently fold the whipped cream into your mascarpone mixture.

7. 7

   Dip both sides of each ladyfinger into the coffee mixture one by one for no more than 2 seconds. Place them close together in a single layer to completely cover the bottom of a 9x13-inch dish without any spaces in between.

8. 8

   Spread half of the mascarpone mixture over the ladyfingers, using an offset spatula to smooth it all the way to the sides. Briefly dip additional ladyfingers to create a second single layer over this filling, then coat them evenly with the rest of the mascarpone mixture.

9. 9

   Coat the top with a generous dusting of cocoa powder and let the dessert rest in the refrigerator overnight so it sets fully before you serve it.

Recipe by @Preppy Kitchen on YouTube. See the original for their notes and tips.