Step 1

Brew the espresso ahead of time, at least 1 hour and have completely chilled before assembling the tiramisu. Add in the dark rum and stir to combine when chilled.

Step 2

Using a handheld electric mixer on low, make whipping cream by combining 1-3/4 cups whipping cream, whip until bubbles form, then add 1/8 cream of tartar, and 1 Tsp. vanilla extract. Whip until stiff peaks form. A trick to seeing if it's done whipping: when you start to turn the bowl of whipped cream upside down, it should not slide down the bowl, it should stay stuck in the bowl.

Step 3

Bring a pot of water to boil either in a double boiler or just a metal bowl over a medium pan of water (use baking mitts!) add 1 cup sugar and 6 egg yolks. Reduce to simmer and stir continuously for 10 minutes. Remove from heat. Using a hand-held electric mixer, on medium-high, whip the yolk-sugar mixture until light "lemon" colored.

Step 4

Add the Mascarpone cheese to the yolk-sugar mixture until combined. Add prepared whipped cream mixture by gently folding in with a baking spatula until there are no streaks. Cover and place in the refrigerator to chill until you are ready to assemble the tiramisu.

Step 5

In a chilled medium-size metal mixing bowl, add whipping cream, beat on low with the mixer until bubbles form, add the 1/8 cream of tartar, 1 tsp. vanilla extract, 2 tablespoons confectioner's sugar and beat on high until fully whipped (until stiff peaks form). Chill until ready to top as the last layer of the tiramisu.

Step 6

Assemble the tiramisu by adding the chilled espresso into a low dish. Quickly soak the lady fingers just a couple seconds and place into the trifle container. Arrange in a single layer (about 12-14 lady fingers for a 13 inch wide trifle container).

Step 7

Add 1/2 the tiramisu cream layer and spread evenly or gently shake the trifle container so it can self-level.

Step 8

Make your 2nd layer of espresso-soaked ladyfingers in a single layer.

Step 9

Add the remaining tiramisu cream and level it.

Step 10

Add a 3rd and final single espresso-soaked lady fingers.

Step 11

Add the whipped cream topping.

Step 12

Cover carefully and chill for 8 hours or overnight before serving.

Step 13

Before serving, dust the top with unsweetened cocoa. Add semi-sweet chocolate curls. Enjoy!