Tiramisu original recipe
Mix the yolks with 3 tablespoons of sugar and milk.
Then put them in a saucepan on a steam bath, stirring constantly until they become thick.
Leave the yolk cream to cool in a large bowl.
Gradually add the mascarpone and a teaspoon of rum essence and mix well until you get a strong cream.
Separately mix the egg whites with a pinch of salt, then gradually add the rest of the sugar and mix until you get a very strong meringue.
Add the egg white foam in 2-3 tranches, mixing lightly with wide movements until they are perfectly incorporated.
Mix the whipped cream hard and add it over the egg cream, stirring gently.
Add the rum essence (1 teaspoon) over the coffee and mix well.
Keep 4 biscuits and break the rest into suitable pieces.
Put a row of syrupy biscuits in each glass.
Add the cream, and a row of syrupy biscuits and at the end a layer of cream.
Sprinkle cocoa over each glass and decorate with half a biscuit (I got 8 glasses)
Let the glasses cool for at least 4-5 hours or preferably overnight.