Add <quantity>325<unit>g</unit></quantity> of heavy cream to a bowl and whisk until obtaining stiff peaks

Transfer to a smaller recipient and refrigerate until ready to use

Hydrate <quantity>8<unit>g</unit></quantity> of unflavored powdered gelatin in <quantity>48<unit>g</unit></quantity> of water

Fill ⅓ of a small pan with water and bring to a simmer. Place the bowl of hydrated gelatin in the pan and heat until the gelatin dissolves

Fill ½ of a small pan with water and bring it to a simmer

Place a large heatproof bowl over the pan and add <quantity>160<unit>g</unit></quantity> of egg yolks, <quantity>100<unit>g</unit></quantity> of sugar and <quantity>30<unit>g</unit></quantity> of white rum

Cook, stirring constantly, until the mixture reaches <temperature>75<unit>°C</unit></temperature>

Transfer the egg yolk mixture to the bowl of a stand mixer and beat with the whisk attachment until tripled in volume

Add the melted gelatin and whisk until homogeneous and cooled down

Add <quantity>500<unit>g</unit></quantity> of mascarpone cheese and whisk until homogeneous

Remove the bowl from the mixer and add the whipped cream. Gently mix until homogeneous and evely coat the bottom of a recipient with the mascarpone cream

Place some ladyfingers dipped in <quantity>1<unit>cup</unit></quantity> of cold filtered coffee over the cream and cover the biscuits with more cream

Repeat the process of creating layers of cream and coffee-dipped ladyfingers, until the recipient is filled

Spread a final layer of the cream and clean the edges

Place it in the refrigerator for at least 6h to set

Sprinkle the top with a generous layer of cocoa powder. The tiramisù is ready

Enjoy this Italian classic!