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1
Pour the coffee and 6 tablespoons rum in a large baking dish or a large bowl, set aside.
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2
Beat the egg yolks in a bowl with an electric mixer at low speed until just mixed..
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3
Add the sugar, salt and 13 cup cream and beat at medium-high speed until becomes pale yellow, about 2 minutes, scraping down the sides of the bowl with a rubber spatula as needed.
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4
Set the bowl with yolks over a medium saucepan with 1-inch gently boiling water.
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5
Cook, constantly scraping along the bottom and sides of the bowl with a heatproof rubber spatula, until the mixture coats back of the spoon and registers 160 degrees on a instant-read thermometer, about 6 minutes.
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6
Remove the bowl from the heat and stir for a while to let cool slightly.
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7
Then set aside, and allow to cool to the room temperature, 15 to 20 minutes.
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8
Add the remaining 4 tablespoons rum, whisk until well blended.
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9
Add the mascarpone, and beat at a medium speed until no lumps remain, 40 to 50 seconds.
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10
Place the mixture to another large bowl and set aside.
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11
In the empty mixer (don't clean it), beat the cream at medium speed until frothy, about 90 seconds.
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12
Increase the speed to high and keep beating until the cream holds stiff peaks, about 2 minutes.
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13
Fold 13 of whipped cream with a rubber spatula into the mascarpone mixture.
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14
Then gently fold in the remaining whipped cream until no white streaks remains.
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15
Set the mascarpone mixture aside.
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16
To assemble the tiramisu: (you need about 45 to 62 lady fingers depending on the size of the cookie)
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17
Working one ladyfinger at a time, drip half of lady fingers into coffee mixture, roll, remove and transfer to a 13-by 9-inch glass baking dish.
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18
(Avoid submerging lady fingers in coffee mixture, it takes no longer than 3 seconds to dip each lady finger)
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19
Place the soaked cookies in a single layer in the baking dish, trimming the ladyfingers if needed to fit properly into the dish.
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20
Spoon half of the mascarpone mixture over ladyfingers, using the rubber spatula or a cookie lifter spread the mixture to sides and into the corners of dish and smooth the surface.
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21
Dust 2 tablespoons of cocoa in a fine sieve evenly over mascarpone.
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22
Keep dipping and placing ladyfingers to make the second layers, spread the remaining mascarpone mixture evenly over the ladyfingers and dust with remaining 2 tablespoons cocoa powder.
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23
Wipe the edges of dish with a dry paper towel.
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24
Cover with a large piece of plastic wrap and chill in the refrigerate for at least 6 hours or up to 24 hours.
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25
Sprinkle with some shredded and grated chocolate.
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26
Cut into small pieces.
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27
Serve cold and enjoy!
