Step 1

Combine the cream, sugar and vanilla in a bowl and beat until stiff peaks form. Beat in the mascarpone.

Step 2

Combine the espresso and rum in a shallow bowl.

Step 3

Break the ladyfingers into thirds to make 18 pieces. To build the first tiramisu, quickly dip 2 pieces in the coffee mixture, then place in the bottom of a small glass.

Step 4

Spoon a heaping tablespoon of the mascarpone mixture on top. With a rasp or the smallest holes on a box grater, grate a fine layer of the chocolate over the mascarpone mixture. Repeat 2 more times to fill the glass, then repeat the whole process for the second tiramisu.

Step 5

Using a fine sieve, dust the tops with cocoa powder. Refrigerate for at least 2 hours or up to 2 days.