Heat the heavy cream in a small saucepan over medium heat until it just begins to boil.

Pour the hot cream over the finely chopped dark chocolate in a heatproof bowl.

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

Set aside to cool slightly.

In a large bowl, whisk together the egg yolks, sugar, and rum until pale and fluffy.

Beat in the mascarpone cheese until the mixture is smooth.

In a separate bowl, whip the heavy cream to stiff peaks.

Gently fold the whipped cream into the mascarpone mixture, preserving its airy texture.

In a shallow dish, sift in the cocoa powder.

Add the granulated sugar and warm brewed coffee or espresso.

Stir until everything is dissolved and well combined.

Spread a thin layer of ganache at the bottom of an 8x8-inch dish.

Quickly dip each ladyfinger into the coffee soak (just a second or two) and layer them over the ganache.

Spread one-third of the mascarpone cream over the ladyfingers.

Drizzle some ganache over the cream layer.

Repeat layering (ladyfingers, cream, ganache) until you end with a mascarpone layer on top.

Generously dust the top with cocoa powder.

Storage Tip: Tiramisu keeps well covered in the fridge for up to 3 days—if it lasts that long!