Authentic Tiramisù

Ingredients-

4 large eggs or 5 mediums, separated
1 tbsp. sugar per egg
500g mascarpone cheese
250g espresso coffee
1 Shot rum
250g lady/sponge fingers 
2 tbsps. unsweetened cocoa

Terminology-

Lady Fingers (US) = Sponge Fingers (UK)

Instructions-

• In a heat proof bowl add the sugar and yolks over a pan with simmering water (bain Marie/ bano Maria).
  
• Beat well until the yolks are pale in colour and fluffy and the sugar has disolved.  If this step is not done well, the tiramisu will taste eggy.
  
  
• Let cool a bit and beat in the mascarpone cheese.
  
  
• DO NOT eat the filling, you'll need it later.
• Beat the egg whites by hand (good luck) or with a mixer/hand mixer until firm.  If doing by hand, it's not difficult, just lift your hand well when beating to allow as much air in as possible, this will make them fluffy sooner.
  
• I used the mixer. 
• Gently fold the egg whites into the mascarpone mixture with a spatula or wooden spoon. I highly recommend the spatula here.
  
  
• This is what it looks like once done properly.
  
  
• Add a shot of rum to the coffee.
  
• Dip the sponges in the coffee for a few seconds and arrange in a baking dish.
  
• 
• Add half of the filling to the sponges.
  
  
• Dip the rest of the sponges in the coffee and arrange gently on top of the filling.
  
  
• Add the rest of the filling and sprinkle with the cocoa.
• Refrigerate for at least 12 hours.  I recommend you start at night but please control the urge to get up in the middle of the night to have a taste, it has to set.
  
  
• Once set, serve, enjoy and start again! You'll want to.