Tiramisù

Method

1. Divide the sugar into two equal parts (75g each). Separate the egg yolks from the whites.
2. In a heatproof bowl, combine the yolks with 75g of sugar and the rum. Place the bowl over a pot of simmering water (water not touching the bowl) and whisk constantly until the mixture thickens and becomes creamy, about 3-4 minutes. Remove from heat and whisk for another minute. Set aside.
3. Add the lemon juice to the egg whites and whip them until stiff peaks form.
4. Prepare a syrup: combine 40ml water with the remaining 75g sugar in a small saucepan. Bring to a boil and cook until it reaches 121°C (about 2-3 minutes). Immediately pour the hot syrup into the whipped egg whites while continuing to whip until fully incorporated. This pasteurizes the whites.
5. Add the mascarpone to the pasteurized yolks and mix well until smooth. Gently fold in the pasteurized egg whites using a spatula, lifting from the bottom to the top to preserve airiness.
6. Prepare the coffee and let it cool completely.
7. Spread a thin layer of cream on the bottom of a serving dish. Quickly dip each ladyfinger into the cold coffee (do not soak) and arrange a layer over the cream. Cover with a layer of cream. Repeat the layers, finishing with cream on top.
8. Cover with plastic wrap and refrigerate for at least 4 hours.
9. Before serving, dust the surface generously with unsweetened cocoa powder. Optionally, whip 300ml heavy cream with 25g powdered sugar and pipe decorations on top.