• Prepare two cups of long black coffee and pour it into a deep dish. Set aside.

Cream

• Separate four egg yolks from four egg whites in two different bowls.
• Weigh 100 grams of icing sugar.
• Beat the egg yolks with a hand held mixer and add 50 grams of icing sugar. Keep beating until the mixture gets foamy, pale yellow and the sugar has dissolved.
• Wash the wire beaters thoroughly and beat the egg whites until stiff. Once they are stiff, add in 50 grams of icing sugar little by little while whisking.
• Add the mascarpone cheese to the egg yolks. Whisk with the hand held mixer on low speed.
• Add the meringue little by little into the yolk mixture. Mix both mixtures with a spatula with folding movements until combined. Then, pour in a tablespoon of rum and keep making folding movements from bottom to top until inegrated.

Lady Fingers Base

• Dip the Savoiardi biscuits in the cold coffee for about 4/5 seconds and place them in a Pyrex dish.

Assembly

• Once the base is created, pour the cream and spread it evenly with the spatula.
• Store it in the fridge covered with cling film and leave it overnight.
• Sift cocoa powder on top of the tiramisu before serving. Et voilà.. you have a delicious tiramisu ready to be tasted!