Tiptop Tiramisu!

So Tiramisu is a bit of a retro dish but a firm favourite in my household. It's one dessert that I don't ever grow tired of, despite having eaten it for over 20 years. My recipe is a tried and tested family recipe passed down from my Japanese mother. Although it's a quintessentially Italian dessert, give this a try and you'll swear tiramisu originated from the land of the rising sun.

This recipe makes about 6 medium-sized tiramisu desserts. Use can use ramekins or if you like hearty tiramisus like me, you can use small salad bowls. Sacrilegious I know, using salad bowls for tiramisu, but tiramisu is basically salad for the soul...right?

Ingredients:

5 egg yolks (save the egg whites for my white cupcake recipe)
80g caster sugar
250g mascarpone cheese
300ml double cream
1 pack of lady fingers (you can use more or less depending on how much sponge you like)
1 cup of very strongly-brewed instant coffee
2 tbsp rum
cocoa powder to serve

1. Break up the lady fingers and place into the bottom of the salad bowls. 
2. Spoon the coffee over the lady fingers until just soaked.

3. Using the back of a teaspoon press down on the ladyfingers until the fingers are crushed and (for want of a better word) squishy. It should look like this:

4. Once you have done this in all six bowls, put in the fridge to cool while you prepare the rest.
5. Put the egg yolks into a electric mixing bowl and whisk. Gradually add the sugar and whisk until the mixture is double in size and white and creamy.

6. Put the egg mixture to one side. Put the mascarpone into a large mixing bowl and add the double cream. Using a hand electric whisk, mix together until extremely fluffy.

7. Once combined, add the rum and mix with a spoon.
8. Add the egg mixture and stir until completely combined.

9. Remove the chilled bases from the fridge and spoon the cream mixture over the coffee-soaked lady fingers.

10. Once completely filled and smooth, place in the fridge for 5/6 hours to chill and set (long wait I know, but totally worth it).
11. Remove from the fridge and sift as much cocoa powder as you like over the top. I personally like a pretty thick layer of cocoa but dust as much or as little as you want.

And there you have it, authentic Italian/Japanese tiramisu. Lasts in the fridge for three days (if you're good enough to not eat them all in one day).