Angela's Tiramisu

The perfect tiramisu is composed of the following elements: a texture neither wet nor dry, a sweetness that doesn't overwhelm the flavours of the coffee and mascarpone, a flavour enhanced by the rum (rather than the taste of the rum itself). The addition of whipped cream to the traditional recipe elevates the mascarpone slightly making the dessert more enjoyable in the mouth--less dense. Enjoy!

-1/2 large package of ladyfingers
-3 egg yolks (from fresh eggs)
-3/4 cup- 1 cup cooled brewed espresso (brewed strong)
-250 grams mascarpone (good quality)
-250 ml organic heavy cream/ whipping cream
-4 tsp. sugar
-3 tbsp. dark rum
-cocoa powder
-dark chocolate (sweet/ semi-sweet/ bitter)
-amaretti cookies (handful)

1) With an electric mixer and the whisk attachment, beat egg yolks and sugar for 5 minutes
2) Brew the coffee, put in glass/ ceramic container to cool and add the rum
3) Add the mascarpone to the egg-sugar mixture, and mix until uniform but do not over mix
4) With a clean bowl and whisk, whip the heavy cream until thickened and add to the mascarpone mixture by hand, delicately (try not to deflate the cream)
5) In a medium size baking/ serving dish, arrange the lady fingers in the bottom, cutting some to fit around the sides
6) Drizzle with ½ the coffee rum mixture, cover with half the cream mixture and spread evenly, sprinkle cocoa powder, chocolate shavings and crumble some amaretti cookies over the top
7) Repeat steps five and six to form the 2nd layer then cover and allow to rest at least 5 hours or overnight in the fridge before serving