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1
In a mixing bowl set over a pan of simmering water, hand whisk and heat the egg yolks and sugar until the mixture is pale yellow and thick ribbons which fall from the whisk (4 - 5 minutes).
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2
Add the mascarpone cheese and beat until smooth and creamy. Add the rum, vanilla and 2 tablespoons of espresso/coffee and whisk until smoothly blended.
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3
In a chilled large mixing bowl (I suggest ceramic or glass bowl), beat the heavy cream to stiff peaks.
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4
In a clean, ceramic or glass bowl, beat the egg whites to stiff peaks. With a rubber spatula, gently fold the whipped cream into the mascarpone mixture. Then add about 1 cup of the beaten egg whites and fold gently until blended. Add the remaining egg whites and fold gently until entire mixture is blended. Take care to gently fold and to not over mix or entire cream mixture will deflate and liquefy.
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5
One at a time, briefly submerge each ladyfinger into the remaining coffee/espresso; lay it on the bottom of a 3 quart glass or ceramic baking or serving dish which is about 2 inches deep. Continue to form a complete layer. Spread half of the mascarpone mixture over the soaked ladyfingers until evenly covered. Arrange another layer of soaked ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top.
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6
Dust the Tiramisu with cocoa powder to create a rich, dark topping.
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7
Refrigerate at least 4 hours, preferably up to 24 hours before serving.
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8
Top with shaved chocolate curls if desired.
