Tiramisu with piscoturi, no-bake dessert

Ingredients

• 1000 ml water
• 6 egg yolks
• 200 g sugar
• 600 g mascarpone
• 500 ml liquid whipping cream
• 4 cups instant coffee (cooled)
• 20 ml rum essence
• 400 g piscoturi
• 2 tablespoons cocoa powder for dusting

Preparation

1. Bring 1000 ml water to a boil in a pot, then lower the heat until it only barely simmers. 2. Whisk the egg yolks with 200 g sugar in a heatproof bowl set over the pot of water, without touching the water, for 6 minutes, until frothy and thickened. 3. Remove the bowl from the water and let the mixture cool. 4. Add the mascarpone to the yolks and mix until smooth, with no lumps. 5. Whip the 500 ml cold liquid whipping cream until it holds a soft shape. Fold one third into the cream, then the rest with a spatula, from the bottom up. 6. Mix 20 ml rum essence into the 4 cups of cooled coffee. 7. Quickly dip the piscoturi in the coffee, just until they are wet on the outside, and lay half of them, that is 200 g, in one layer in the rectangular pan. 8. Spread half of the cream over the piscoturi, then place the remaining 200 g of soaked piscoturi and the rest of the cream on top, smoothing with a spatula. 9. Cover with foil and leave in the fridge for 4 hours, until the cream sets. 10. Before serving, dust with 2 tablespoons cocoa through a fine sieve.