• • • Prep the dish: sLightly oil an 8×8-inch baking dish.

• • • To prepare the zabaglione, whisk the yolks and sugar together:

To construct a double boiler, place a sizable heatproof bowl over a pan of simmering water (the bowl should rest on the rim of the pan and the bottom should not touch the surface of the water).

In a bowl, combine the egg yolks with 3/4 cup of the sugar. Continue whisking until the sugar has completely dissolved, the volume of the mixture has slightly increased, and the liquid has taken on a light yellow hue. Not certain It should feel silky and smooth when you rub a small amount of the mixture between your fingers (it will be warm, but not hot to touch); if you feel any sugar granules, continue whisking.

• • • Include the rum:

2 ounces (4 tablespoons) of the rum should be whisked in gradually. After about 10 minutes, the mixture should be thick, frothy, and very pale yellow. (If you’d like, you can also complete this step while holding a hand mixer.)

The bowl should be taken out of the double boiler and left to cool until it reaches room temperature or at least 90 degrees.

• • • Mascarpone and cream should be whipped; you can do this with a hand mixer or a stand mixer fitted with a whisk attachment. Be very careful when using a stand mixer and avoid leaving the room while the mascarpone is whipping. Because of how strong stand mixers are, it’s simple to overwhip, which separates the mascarpone. A manual mixer gives you a little more leeway.

Mascarpone should be smoothed out and softened by being beaten on medium speed for 15 to 30 seconds with a hand mixer or 15 to 30 seconds in the bowl of a stand mixer with a whisk attachment. Avoid over-beating the mascarpone as it will separate and become gritty.

Add the cream in a thin, gentle stream while maintaining the mixer’s medium speed until all of it has been added. This process ought to take 1-2 minutes. Stop the mixer, then scrub the bowl. For a further 30 to 60 seconds, whip the mixture with a mixer set to medium-high speed until it retains firm but not quite stiff peaks.

• • • Combine the zabaglione and the whipped cream:

To lighten the zabaglione, fold in a third of the whipped cream before adding the rest.

• • • To prepare the coffee dip for the ladyfingers:

Whisk the remaining 1/4 cup sugar, the remaining 1 ounce (2 tablespoons) of rum, the boiling water, and the espresso powder in a large, shallow dish. Espresso and sugar should be stirred to dissolve.

• • • Put the tiramisu together:

One ladyfinger at a time, quickly submerge it in the espresso liquid, turning it to equally saturate all sides; much longer, and the ladyfingers begin to fall apart. Lay the dipped ladyfingers in rows on the baking dish’s bottom.

Spread half of the mascarpone mixture over the top once the layer is complete. Repeat dipping and layering for a second time, then top with the remaining mascarpone.

• • • To chill the tiramisu, cover it and place it in the refrigerator for at least 8 hours or up to 24 hours. This will allow the ladyfingers to soften and the tiramisu to firm up.

• • Before serving, provide a cocoa-dusted finish. Serve in wedges directly from the pan. The shelf life of leftovers is roughly 5 days.