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1
In the bowl of a stand mixer, using the whip attachment, combine the mascarpone, sugar, egg yolks, cream, rum, and salt on slow speed, gradually increasing the speed as the mixture becomes stable.
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2
Whip until you have a very fluffy cream, but dont overwhip.
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3
Mascarpone curdles and separates with heavy agitation.
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4
Preheat the oven to 375F.
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5
Line two baking sheets with parchment and set aside.
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6
In the bowl of a stand mixer, using the whip attachment, combine the egg whites on slow speed.
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7
Slowly add 1 cup of the sugar, gradually increasing the speed to create a stable meringue.
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8
Scoop the mixture into a separate bowl and refrigerate until ready to use.
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9
In the still-messy bowl, add the egg yolks, water, and the remaining 1 cup sugar and whip on high speed until you have a fluffy, ribbony mixture.
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10
In a large but shallow mixing bowl, add the egg yolk mixture and the reserved egg white mixture and combine gently using a rubber spatula.
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11
Be nice.
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12
Streaks are fine.
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13
The more you manipulate this, the less fluffy it will be later.
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14
Sift together the flour, cornstarch, and salt and gently combine them with the eggs until you cant see any flour.
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15
Using a large spatula, distribute the batter onto the two baking sheets very gently.
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16
Dont get all speed metal and go crazy smearing the batter everywhere.
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17
Think Barry White.
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18
Bake for 7 to 10 minutes, until the tops of the cakes are golden brown and still soft to the touch.
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19
Let the cakes cool completely in the pans.
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20
FOR ASSEMBLY
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21
Espresso, freshly brewed, cooled 3 cups
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22
Natural unsweetened cocoa powder, very best quality, to finish
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23
To serve: In a fancy shallow serving dish, spread a thin layer of the tiramisu cream.
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24
Add a layer of cake.
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25
Using a plastic squirt, bottle, soak the cake completely with the cooled espresso.
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26
Add another layer of tiramisu cream, another layer of cake, more espresso.
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27
Dont be stingy with the espresso, OK?
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28
Finish with a last layer of cream.
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29
Spoon a few tablespoons of cocoa powder into a double layer of cheesecloth, pull it into a fist-size ball, and gently shake the cocoa onto the finished tiramisu until fully blanketed.
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30
Serve immediately, or hold in the refrigerator for no longer than 8 hours.
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31
Home made sponge cake or store-bought Savoiardi ladyfingers.
