1. Make the Ganache

• Heat 1 cup heavy cream in a saucepan until it just begins to boil.

• Pour over 7 oz chopped dark chocolate in a bowl.

• Let it sit for 5 minutes, then stir until smooth and glossy.

• Set aside to cool slightly.

2. Make the Mascarpone Cream

• Whisk 4 egg yolks, 1 cup sugar, and 1 tbsp rum until pale and fluffy.

• Add mascarpone and mix until smooth.

• In a separate bowl, whip 2 cups heavy cream to stiff peaks.

• Gently fold whipped cream into the mascarpone mixture until fully combined.

3. Make the Coffee Soak

• In a shallow bowl, combine warm coffee, sugar, and cocoa powder.

• Stir until dissolved.

4. Assemble the Tiramisu

• Spread a thin layer of ganache in the bottom of an 8×8-inch dish.

• Quickly dip ladyfingers into the coffee soak (1–2 seconds) and layer in the dish.

• Spread 1/3 of the mascarpone cream over the ladyfingers.

• Drizzle ganache over the cream.

• Repeat the layers two more times, finishing with a layer of mascarpone.

5. Chill and Serve

• Cover and refrigerate for at least 2 hours, preferably overnight.

• Dust with cocoa powder before serving.

• Store in the fridge for up to 3 days.