Stir strong coffee, 1 TB sugar, Kahlua, and rum until sugar is dissolved. Cool.
Beat egg yolks, Marsala, and 1/2 cup sugar in a metal bowl. Set bowl over saucepan of barely simmering water. Using a handheld electric mixer or whisk, mix until tripled in volume. This takes about 8 min. Remove from heat and beat mascarpone in until just combined.
Put heavy cream in a chilled bowl with chilled beaters. Beat until stiff peaks. Fold whipped cream in mascarpone mixture gently, taking time to fully incorporate it.
One at a time, very gently dip both sides of each ladyfinger into the coffee mixture, lining bottom of a 9-10 inch Springform pan (I use a 9 inch). Dip and line as you go. The ladyfingers can break apart, so don’t dip them too long; just until mostly soaked through, about a 2-second dip on each side. Trim any ladyfingers as needed so that it fits comfortably in pan. Split mascarpone filling in half. Spread half of the filling on top of ladyfingers. Repeat dipping and lining for second layer of ladyfingers. Spread remaining mascarpone filling on top. Dust with cocoa. Sprinkle with chocolate shavings. Chill overnight in springform pan to set.
Carefully release sides of springform. If your sides are slightly haphazard, no worries. Take leftover ladyfingers, slice them in half, and use them to wrap around your Tiramisu. Enjoy!
Entire dessert can be made up to a day ahead of time; cover and chill until ready to serve.If you enjoyed this recipe, please come back and give it a rating ♡