Start by separating 4 eggs, keeping 4 yolks and 3 whites. In a mixing bowl, use a mixer to blend the yolks with 50 grams of sugar for approximately 5 minutes until you achieve a smooth, creamy consistency. Add the mascarpone cheese and mix until the blend is even and silky. Set this aside for later.
In a separate bowl, whip the 3 egg whites until they form firm peaks. Slowly incorporate 60 grams of sugar, adding it one tablespoon at a time to ensure a proper absorption. Gently fold the egg white mixture into the mascarpone blend, taking care to keep it as light and airy as possible.
Mix the Maestror rum with the water and transfer this liquid into a broad, shallow container. Quickly dip each ladyfinger (or Lotus Biscoff) into the coffee mixture, ensuring they absorb some liquid without becoming too soft, and use them to assemble the tiramisu.
Arrange a layer of soaked ladyfingers (or Lotus Biscoff) across the bottom of a baking dish. Spread half of the mascarpone cream evenly over this layer, creating a smooth surface. Place another layer of soaked ladyfingers (or Lotus Biscoff) on top, then cover with the remaining mascarpone cream, smoothing it out evenly. Refrigerate the dish for 2 hours to let the tiramisu set properly. Before serving, sprinkle a generous amount of cocoa powder over the top.
Enjoy the tiramisu!
