Directions

1. Mix the eggs and sugar: Separate the eggs. Beat the egg yolks together with half the sugar in a large bowl until the mixture is light and creamy.

2. Stir in the Mascarpone: Carefully fold the mascarpone into the egg yolk and sugar mixture until a smooth cream is formed.

3. Beat the egg whites: In a separate bowl, beat the egg whites with the other half of the sugar until stiff. Gently fold into the mascarpone cream to maintain its lightness.

4. Mix the coffee and rum: Mix the cooled coffee with the rum (or amaretto) in a shallow bowl.

5. Soak the sponge fingers: briefly dip the sponge fingers into the coffee and rum mixture until they are lightly soaked but not mushy.

6. Layers: Place a layer of the soaked sponge fingers on the bottom of an ovenproof dish. Spread a layer of mascarpone cream over it. Repeat this process until all the ingredients have been used up, finishing with a layer of mascarpone cream.

7. Refrigeration: Refrigerate the tiramisu for at least 4 hours, or better yet overnight, so that the flavours can develop well.

8. Serving: Dust with cocoa powder before serving and enjoy this Italian delicacy.