• In a shallow bowl combine the coffee, rum, Frangelico, and vanilla together. Stir to mix and set aside.
  1 cup strong coffee, 2 tablespoons rum, 2 tablespoon Frangelico, 1 tablespoon vanilla

Making the filling

• In the bowl of a stand mixer add the egg whites and ½ cup of sugar. Whisk until stiff peaks form and transfer to the mixing bowl.
  4 eggs, 1 cup sugar
• Clean out the bowl as well as possible with the spatula and then add the egg yolks and ¼ cup of the sugar. Whisk until pale yellow and add to the egg whites. Add the mascarpone and remaining sugar to bowl of the stand mixer and whip until smooth.
  1 cup sugar, 4 eggs, 16 ounces mascarpone
• Add ¼ of the egg whites back into the mascarpone and mix until smooth, then add the remaining eggs and gently fold until combined.

Assemble the tiramisu

• One at time quickly dip both sides of the ladyfingers into the coffee mixture you made earlier and form single layer on the bottom of the 8x8 dish.
  24 ladyfingers
• Gently spoon and spread half of the mascarpone on top of the lady fingers. Repeat with the remaining ladyfingers and mascarpone filling. Dust with the chocolate until the mascarpone is completely covered and refrigerate for at least 3 hours to set.
  Cocoa powder