Step 1

Pour the coffee and rum (if using) into an 8” square baking pan. Line another 8” square pan with parchment paper, leaving an overhang on all sides.

Step 2

Place the mascarpone in a large bowl.

Step 3

Beat the cream on medium speed till it starts to thicken. Continue beating while gradually adding the sugar and vanilla. Raise the speed to high and beat just till soft peaks form (do not overbeat).

Step 4

Add one-third of the whipped cream to the mascarpone and use a spatula to thoroughly combine. Add the rest of the whipped cream in 2 more additions, folding till smooth and well combined.

Step 5

Place one sheet of matzah into the coffee and turn to coat both sides, allowing any excess to drip off. Place into your lined pan. Dollop about one-sixth of the mascarpone mixture and use the back of a spoon to cover the matzah. Repeat with the remaining matzah and mascarpone mixture, finishing with the mascarpone. Cover and chill for at least 4 hours, and up to overnight.

Step 6

Sift a generous layer of cocoa powder over the top of the tiramisu, and use your parchment “sling” to transfer to a serving plate. Cut into slices and serve.