Make the coffee and add rum or marsala (optional) then set aside and let it cool.

Separate egg whites from yolks. Take a bowl and whip the egg whites until stiff. When ready, set aside.

In bowl whisk the egg yolks with the sugar until pale and smooth, 3 to 5 minutes.

Pour the mascarpone cheese into a bowl and work it with a spoon to make it softer. When the egg yolks are ready add the mascarpone cheese.

Using the flex edge beater, whisk the cream slowly for 2 or 3 minutes. Now add stiffen egg whites.

Mix with a wooden spoon, from bottom to top. Mix slowly until it’s smooth and creamy.

Dip quickly (1 or 2 seconds) Savoiardi Ladyfingers into the coffee. Place them in a ceramic or glass cooking pan.

Arrange them to cover the bottom of the pan. Spread the mascarpone cream on top of the Savoiardi.

Add another layer of Savoiardi and then cover with more mascarpone cream. If you are making the last layer, spread plenty of mascarpone cream. Finally sprinkle with cocoa powder. Let rest 3 hours in the refrigerator before serving. Authentic Italian Tiramisu is ready!