Classic Tiramisu with Ladyfingers

Instructions:

1. Combine the cooled espresso, 2 tbsp granulated sugar, and non-alcoholic rum extract in a shallow bowl; stir until the sugar is fully dissolved.
2. In a large bowl, beat the egg yolks and ½ cup granulated sugar until the mixture becomes pale yellow and thick (ribbon stage).
3. Gently fold room-temperature mascarpone and vanilla extract into the egg yolk mixture until smooth, avoiding overbeating.
4. In a separate clean bowl, whip the egg whites until stiff peaks form, then gently fold the whipped whites into the mascarpone mixture using a spatula to maintain aeration.
5. Quickly dip each ladyfinger into the espresso mixture for 1–2 seconds per side and arrange them in a single layer at the bottom of a 9x13 inch baking dish.
6. Spread half of the mascarpone cream evenly over the ladyfingers.
7. Repeat the process with a second layer of dipped ladyfingers and top with the remaining cream, smoothing the surface with a spatula.
8. Cover the dish with plastic wrap and refrigerate for at least 6 hours to set.
9. Just before serving, use a fine-mesh sieve to dust a generous layer of cocoa powder over the top.