Step 1

In a medium glass mixing bowl, whisk egg yolks until smooth. Add granulated sugar and continue whisking until combined.

Step 2

Bring a pot of water to a simmer and place the bowl with egg yolks/sugar over the steam. Whisk constantly while heating until the mixture is warm, thick, and light yellow. Most of the sugar should be dissolved (rub a bit of the mixture between your fingers to feel for granules).

Step 3

Allow the egg mixture to cool for a few moments. Add 2 tablespoons of rum and the mascarpone cheese to the egg mixture. Beat with a hand beater until the mixture is smooth.

Step 4

In the cold bowl of a standing mixer, add 2 cups of heavy whipping cream. Beat with a whisk attachment until stiff peaks form (do not overwhisk.)

Step 5

Gently fold the whipped cream into the egg/mascarpone mixture.

Step 6

Add 1/4 cup of Meyers rum to the espresso and stir to combine.

Step 7

Dip one ladyfinger into the espresso, turning it to quickly cover each side of the

Step 8

cookie. Place the ladyfinger into a 9x13 baking dish. Continue dipping cookies and placing them to cover the bottom of the dish.

Step 9

Spread ½ of the cream mixture over the layer of ladyfingers.

Step 10

Top with a second layer of dipped ladyfingers.

Step 11

Spread the remaining cream mixture and smooth the top with an offset spatula.

Step 12

Cover with plastic wrap and chill in the refrigerator overnight.

Step 13

Whip remaining 1 cup of heavy cream until stiff peaks form. Transfer whipped cream to a piping bag fit with Tip #1M.

Step 14

Shake unsweetened cocoa powder through a sieve to generously cover the top of the tiramisu.

Step 15

Score into 12 sections. Pipe 12 dollops of whipped cream, one in the center of each piece.

Step 16

Sprinkle with ladyfinger cookie crumbs and chocolate curls, if desired.

Step 17

Serve or keep chilled until ready to serve.