Ingredients

• 6 large egg yolks
• 1/2 cup sugar
• 3 cups mascarpone
• 3 Tbsp. dark rum
• 1/4 tsp. kosher salt
• 1 cup espresso or very strong coffee
• 1 (7-oz.) bag amaretti cookies (Italian macaroons; about 4 cups)
• 2 Tbsp. unsweetened cocoa powder
• 8 (6-oz.) glasses or ramekins

Instructions

1. Whisk egg yolks in a medium bowl to blend, then gradually add sugar, whisking constantly until mixture is thick, smooth, and pale yellow. Using a rubber spatula, gently fold in mascarpone, rum, and salt; set aside.
2. Place espresso in a small bowl. Working in batches, gently mix and turn cookies in espresso 20 seconds to soak. Divide cookies among glasses and top each with 1/2 cup mascarpone mixture. Chill at least 1 hour.
3. Dust tiramisù with cocoa powder just before serving.
4. Tiramisù can be made 1 day ahead. Cover and keep chilled.