- Add an inch or so of water to a saucepan. Bring to the stove and let simmer.
- Whisk the eggs and sugar in a bowl. Make sure the bowl fits over the saucepan but does not touch the water. Whisky constantly for about 5-8 minutes. The eggs will turn pale yellow. Remove from the stove and set aside.
- Let the egg mixture cool slightly and then whisk in the cheese.
- In another bowl, whisk the heavy cream with a mixer until hard peaks form. Then, gently fold the cream into the egg mascarpone mixture. Set aside.
- In a small bowl, mix together the espresso and Mocha Rum Cream. One at a time, dip the cookies into the mixture and then layer them on the bottom of a baking dish. Ensure your ladyfingers fit in the pan before beginning. If they don't, trim them until you can fit 12 at the bottom.
- Use a spatula to spread half of the egg mascarpone mixture over the ladyfingers. Repeat with more ladyfingers and espresso then top with the egg mascarpone mixture.
- Cover with plastic wrap. Refrigerate for at least four hours (they can be refrigerated up to 24). Remove the plastic wrap and then sift the cocoa powder on the top of the tiramisu. It should give you a nice dusting. Slice and serve.
