For the tiramisu, prepare one large or two smaller molds. Separate the eggs and beat the egg whites with 1 tablespoon of sugar until stiff. Beat the yolks with vanilla and the remaining sugar, mix with mascarpone and fold in the beaten egg whites.
Mix coffee with a dash of rum or milk (more or less depending on taste). Briefly dip the biscotti in the coffee and line the bottom of the mold or molds with them, adding a layer of mascarpone cream on top.
Again a layer of dipped biscotti, again cream and so on until the cream is used up, finish with cream. Sprinkle the last layer of cream thickly with cocoa.
Preparation Tip:
The tiramisu should stand at least overnight and only then be eaten. It will be even better if the tiramisu gets two nights "standing time".
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