In a bowl, mix the coffee, espresso powder, and 5 tablespoons of rum. Stir until the espresso dissolves like magic. This will be your dunking potion, so make it strong!

In a medium bowl, whisk the egg yolks until smooth. Add the sugar and salt, then whisk like your life depends on it until the mixture is pale yellow and thick. Stir in the remaining 4 tablespoons of rum and give it another whisk. Now, add the mascarpone and mix until it’s creamy and lump-free.

Grab your heavy cream and whip it to stiff peaks. Not sure what stiff peaks look like? Think snowy mountain tops that don’t collapse. Gently fold 1/3 of the whipped cream into the mascarpone mixture to lighten it up. Then, fold in the rest—nice and easy! No rushing, or you’ll lose that fluffy goodness.

Time to assemble! Quickly dunk each ladyfinger into the coffee mixture—don’t let them soak too long, or you’ll have mushy fingers (gross). Arrange them snugly in a 13×9-inch dish to form the first layer.

Spread half the mascarpone mixture over the ladyfingers. Use a spatula to smooth it out like frosting a cake. Sift half the cocoa powder over the top like a cocoa snowstorm.

Add another layer of coffee-dunked ladyfingers, followed by the remaining mascarpone mixture. Smooth it out, then sift the rest of the cocoa powder on top.

Refrigerate the tiramisu for at least 6 hours (but up to 24 hours if you’re patient) to let all the flavors meld together into a dessert masterpiece.

Just before serving, sprinkle grated bittersweet chocolate on top. Watch your guests’ eyes light up as they dig in.