- 12 hours
- 5 minutes
- In a saucepan, whisk the yolks and ¾ cup white sugar until smooth. Whisk in the milk and set the pan over low to medium heat. Continue to whisk until the mixture comes to a low boil for 1 minute. Remove from heat and pour mixture into a cold separate bowl. Allow to cool completely, cool and refrigerate for at least one hour.
- Whip the heavy cream and 1 tablespoon white sugar until stiff peaks. Whisk the mascarpone into the egg yolk mixture.
- In a shallow pan, mix the coffee and the rum
- To assemble the tiramisu: lightly dip the top of each of the ladyfinger halves into the coffee mixture and lay onto the bottom of a 9 inch by 9 inch pan. Repeat until the bottom is covered with ladyfingers. Cover this with half of the mascarpone mixture and half of the whipped cream. Add a second layer of ladyfingers on top of the cream layer, followed by the remainder of the mascarpone and the remainder of the cream. Dust top with cocoa powder. Cover and refrigerate until set approximately six hours or overnight.