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1
Combine all YOLKS with one cup of sugar, whisk until light yellow color.
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2
Add all mascapone cheese to the yolk mix.
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3
Whisk until smooth.
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4
Set aside.
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5
Whisk all the WHITES until soft peaks form (when the top layer is hard but still runny underneath).
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6
add the remaining sugar slowly while whisking, until stiff peaks form (when u turn the bowl upside down nothing falls out).
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7
This step takes awhile.
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8
FOLD the whites and cheese mix in with a spatula.
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9
Be careful not to stir the air out of the whites, as this step makes your cream layer light and fluffy.
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10
Fold until consistent color and texture.
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11
Set aside.
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12
To make the sponge layers of your tiramisu, pour the coffee into a shallow dish and dip the sponge fingers quickly, on all sides.
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13
You can add the rum to the coffee if you want.
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14
Don't soak the fingers all the way through, they should by soft ro the touch but not wet.
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15
Now layer the jars.
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16
Break one dipped sponge finger into thirds and put them at the bottom of the jar.
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17
they should just cover the bottom, and should not be wet.
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18
Spoon just enough cream mix to cover the first sponge layer, shaking slightly to remove trapped air.
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19
Sift a thin layer of cocoa powder to cover the cream.
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20
Break another dipped sponge finger and add your.second sponge layer to the jar.
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21
Make sure not to push the sponge fingers into the cream.
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22
Cover the fingers with another layer of cream.
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23
This cream layer has to reach the neck of the jar.
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24
Sift the cocoa powder to cover the layer.
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25
Decorate the top with a small chip of dark chocolate, and a pinch of icing sugar to contrast the dark colors.
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26
screw the lid on tight, and chill for at least 2 hours before serving.
