If you have a double boiler, use it for this step. If not, fill a small pot with an inch of water, place it on the stove on medium-low heat, and let simmer. Use a medium bowl that will fit snugly over the top of the pot without touching the water and add in your eggs, sugar, and vanilla. Mix those together and place your bowl on top of your steamy pot once it begins to simmer.

Whisk the egg mixture over the steam for about 6-7 minutes. The eggs will be pale in color, doubled in volume, and the sugar should be dissolved when you pinch some of the mixture between your fingers. Once finished, remove the bowl or double boiler from the heat and whisk for another 2 minutes to help the mixture cool. Leave it on the counter to continue to cool as you prepare the other elements.

In a small bowl, combine your coffee and rum, give it a gentle stir, and set it aside for later.

In a separate bowl, whip the heavy cream to stiff peaks, being careful not to overmix and turn it into butter, and set it aside for later.

In a large bowl, add your mascarpone and salt and mix with an electric mixer together for a minute, just until the salt is incorporated and the mixture smooth.

To your mascarpone, add in your egg mixture and beat with an electric mixer until it’s light and fluffy, around a minute or two. Then, using a silicone spatula, carefully fold in ⅓ of your whipped cream until just combined. Add the rest and continue to fold just until it’s all been incorporated and the mixture is smooth. Do not overmix.

To assemble your tiramisu, quickly dip your ladyfingers in the coffee mixture and place in an even layer in a 9x9 or 8x8 baking dish, cutting some to fit if you have to. Follow that with about half of your mascarpone mixture and repeat, layering your ladyfingers and the last of your mascarpone mixture.

Use a sieve or strainer to apply a generous dusting of cocoa powder across the top of the tiramisu. Cover with plastic wrap and allow to cool and set in the fridge for at least 8 hours before enjoying.