Mix together the coffee and the rum. Set aside to cool.
Using an electric beater, beat the egg yolks and sugar for about 3 minutes until the mixture is thick, pale and creamy.
Add the mascarpone and beat until combined. Fold in the whipped cream using a metal spoon.
Beat the egg whites until soft peaks. Fold quickly and lightly into the cream mixture with a metal spoon.
Dip half the cake fingers, one at a time, into the rum and coffee mixture. Drain off any extra liquid and arrange the cake fingers in the base of a serving dish (20cm x 25cm springform cake tin).
Spread half the cream mixture over the dipped cake fingers. Mix the fruit and nuts together and spread half the mixture over the cream-covered cake.
Dip the remaining cake fingers in the coffee and repeat, layering with the cake fingers and cream mixture. Even out the top and dust with cocoa powder.
Place the rest of the nuts and fruit mixture in little mounds on top of the tiramisu in the centre. Sprinkle over some chocolate.
Place the tiramisu in the fridge for at least 4 hours to allow the flavours to mingle and the dessert to set.
To serve, cut slices with a hot, wet knife.
Reprinted with permission of Mitzireddy
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