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1
Make the soaking liquid: Combine the coffee and 1 cup water in a small saucepan and bring it to a boil over high heat.
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2
When it boils, remove the pan from the heat and pass the coffee through a coffee filter.
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3
Let it cool to room temperature and then spike it with the rum.
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4
(Or purchase a 4-ounce cup of espresso-probably a double espresso-from your local coffee spot, bring it home-it doesn't need to be hot-dilute it with 1/2 cup water, and spike it with the rum.)
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5
Reserve until you're ready to assemble the tiramisu.
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6
Make the rum syrup: Combine the sugar and water and in a small, heavy-bottomed sauce-pan and bring to a boil over medium-high heat.
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7
You can whisk it a bit at the beginning to help the sugar dissolve into the water, but once it comes to a boil, stop and let the sugar cook until it has taken on a deep amber color.
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8
At that point, pull the pan from the heat and add the cream in one big addition.
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9
Give the pan a little breathing room because the cream will bubble up rather furiously for a second.
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10
Then whisk, whisk, whisk until the sauce is smooth and even.
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11
Stir in the rum and let the sauce sit and cool while you get the mascarpone filling ready.
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12
Make the mascarpone filling, Part 1: Whisk or, with an electric handheld mixer, beat the egg yolks and 1/4 cup sugar together for a couple of minutes, until the mixture is thickened and pale yellow.
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13
Whisk in the mascarpone and reserve.
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14
Make the mascarpone filling, Part 2: Whisk the heavy cream to stiff peaks and put it in the refrigerator.
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15
In another bowl, with a clean whisk (because any fat from the yolks or the cream will make whisking the egg whites impossible), beat the egg white until it holds soft peaks.
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16
Gently fold the whipped cream into the egg white, and then fold that mixture into the mascarpone mixture.
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17
Reserve.
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18
Build the tiramisu: Start by dipping the ladyfingers one at a time into the rum-spiked coffee, dunking each one for 3 or 4 seconds.
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19
You want them cocktail-party tipsy, not frat-party drunk.
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20
Arrange them shoulder-to-shoulder in a single layer in the 8-by-10-inch rectangular dish.
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21
Drizzle half the rum syrup over the ladyfingers, pouring it freeform from a spoon.
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22
Use a spatula to gently disperse an even layer of the mascarpone filling over them, working gently so as not to rough them up.
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23
Do another layer: ladyfingers, syrup, mascarpone.
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24
Chill the tiramisu for at least 4 hours and as long as overnight.
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25
When you're ready to serve it, dust the top with the cocoa powder.
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26
Serve cold, with hot coffee.
