Tiramisu

Soak the Ladyfingers - In a bowl, stir together 1 1/2 cups espresso and 3 Tbsp rum. Quickly dip half of the ladyfingers, one at a time, and then arrange them in a single layer in the bottom of a 9x13 casserole dish. Dip once on each side so they are moist, but do not soak ladyfingers or the cake will collapse.

Cook Eggs and Sugar - In a medium heatproof bowl, whisk together 6 egg yolks and 3/4 cups sugar. Set the bowl over a saucepan of simmering water, making sure the bottom of the bowl sits over the steam but does not touch the water. Whisk constantly for 10–12 minutes, or until the mixture reaches 160°F on an instant-read thermometer. It should look lighter in color, slightly thickened, smooth, and no longer gritty when rubbed between your fingers. Remove from the heat and continue whisking for a few minutes to help it cool slightly, then set aside while you move to step 3.

Prepare Mascarpone - In a separate large mixing bowl, beat together 16 oz mascarpone and 3 Tbsp rum. Use an electric hand mixer to beat in the warm yolk mixture until well incorporated.

Make Whipped Cream - In a separate chilled bowl, beat 2 cups cold heavy whipping cream until stiff peaks form (do not overmix)*. Use a spatula to gently fold half of the whipped cream into the prepared mascarpone cream, then blend in the remaining whipped cream, just until incorporated. Do not overfold, or it will become grainy.

Layer the Tiramisu - Spread half of the cream over the first layer of ladyfingers. Dip and arrange the remaining ladyfingers on top, and then spread the remaining cream on top. Cover with foil and refrigerate 8 hours or overnight. Dust with cocoa powder before serving. It is ok to dust with cocoa ahead of time - the color will just darken from the moisture.