Tiramisu Treat

In a heatproof bowl, whisk together the egg yolks and sugar until pale and thick. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water. Cook, whisking constantly, until the mixture reaches 160°F (71°C) and thickens enough to coat the back of a spoon, about 8-10 minutes. Remove from heat and let cool slightly.

In a separate bowl, beat the mascarpone cheese until smooth. Gradually add the cooled egg yolk mixture to the mascarpone, mixing until well combined.

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until smooth and creamy.

In a shallow dish, combine the cooled espresso and rum or Marsala wine (if using). Dip each ladyfinger biscuit into the espresso mixture, ensuring they are soaked but not overly soggy.

Arrange a layer of soaked ladyfinger biscuits in the bottom of a 9x9 inch (23x23 cm) serving dish or individual serving glasses.

Spread half of the mascarpone mixture evenly over the layer of biscuits. Repeat with another layer of soaked biscuits and the remaining mascarpone mixture.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the tiramisu to set.

Before serving, dust the top of the tiramisu with unsweetened cocoa powder for a finishing touch. Slice and enjoy!