How To Make Tiramisu

Allow all ingredients to come to room temperature. Leave out on counter for 30 minutes. (Egg whites whisk to full volume at room temperature.) Get a 9x9 or a 7x11 baking dish, or individual trifle bowls, ready for layering.
Make espresso. Let cool to room temperature in shallow pan with flat bottom. Mix with 1/2 cup rum and 1 TBSP sugar.
In first mixer bowl, beat separated egg yolks with 1 cup sugar in a mixer stand on medium setting until well blended. Will be creamy pale yellow. Add mascarpone and 1/4 cup rum. Beat again until creamy and well blended.
In second mixer bowl, combine separated egg whites (there must not be any yolk at all) and cream of tartar. Whisk on low-medium setting to thoroughly combine ingredients first. Then move on to high setting until stiff (could be 30 seconds to 1 minute, depending on temperature, humidity, and size of eggs). When you take the whisk out, the whites should make a nice stiff peak without falling over. You can’t save over-whisked egg whites; you’ll have to start over from scratch so just keep a close eye.
Immediately, gently fold whisked egg whites into mascarpone/egg yolk mixture, a third at a time just until blended. Don’t over blend or the egg whites will deflate.
Give the espresso/rum solution a quick stir again. Test your ladyfinger with a little dip into the solution. Some brands of ladyfingers soak up quite fast while others take longer to moisten. The goal is to have a moist ladyfinger, not a soggy one. Do a quick split-second dip with each ladyfinger (full submersion) and line the bottom of the cake pan with a single layer. You may need to align them in different directions or break smaller pieces to fill gaps. If there are areas of the ladyfingers that don’t look moist, brush some espresso solution on top.
Pour about half of the mascarpone mixture on top of the first layer of ladyfingers. Smooth it out over to the corners until fully covered.
Line a second layer of dipped ladyfingers. Pour the rest of the mascarpone mixture on top and smooth out the surface.
Fill a fine sieve with cocoa powder and powder the top of the tiramisu lightly.
Cover with lid or plastic wrap (make sure plastic wrap is taut so as not to touch the cocoa powder) and chill for at least 4 hours, but you should really give it 8 hours to set if you have the time. When ready, slice up a piece of chilled tiramisu and dust a light fresh coat of cocoa powder before serving. Serve and enjoy! Leftovers will keep in the refrigerator for a few days.

*This recipe contains raw eggs. Pregnant women, children, the elderly or sick should not consume raw eggs because there is a risk, however small, of salmonella poisoning.