Prepare a double boiler by heating a saucepan of water over the stove until boiling. Place a large heatproof mixing bowl over the simmering water, ensuring the bottom of the bowl does not touch the water.

Add the egg yolks and granulated sugar to the bowl. Whisk constantly with an electric hand mixer until the mixture has doubled in volume and is pale and thick.

Remove the bowl from the heat. Add the rum (or your chosen liquor) and mascarpone cheese. Mix until smooth and well combined.

In a separate bowl whip the thickened/heavy cream with an electric mixer or stand mixer, until stiff peaks form.

Gently fold the whipped cream into the mascarpone mixture until fully incorporated. Reserve this mascarpone cream in the refrigerator until ready to assemble the tiramisu.

Combine the brewed coffee and sugar in a bowl. Stir until the sugar is completely dissolved. Pour the mixture into a shallow bowl and set aside until ready to use.

Choose a 1.5L baking dish or small containers of your choice.

Spread a thin layer of mascarpone cream on the base of the dish.

Dip each ladyfinger quickly into the coffee mixture, ensuring they are soaked but not soggy. Arrange a layer of soaked ladyfingers at the bottom of the dish.

Spread a layer of mascarpone cream over the ladyfingers.

Continue layering dipped lady fingers and mascarpone cream until all the lady fingers and cream are used up, ending with a layer of mascarpone cream.

Smooth the top layer with an offset spatula and dust generously with cocoa powder. Optionally, decorate with whipped cream.

Refrigerate for at least 4 hours or overnight to allow the flavors to meld and the dessert to set.

Serve chilled, and enjoy