Is broken yolks with sugar, put in a water bath and stirred until the white set and thicken. Meanwhile, add the rum and liqueur and mix everything. Lowers from heat and stir 3-4 minutes until it cools. Mascarpone mix until it becomes creamy, and in another bowl, stir cream. Mascarpone to carefully add the egg mixture and mix everything well. Last added and cream, all mixed gently with a spatula or spoon. Cake piecing so: one line biscuits, cream biscuits again, then again cream (height of the cake depends on you and the shape, which you choose percent), finally ending with cream. I recommend you to use a form with removable walls because they have something to hold the tiramisu, while the cream tightens. Before wrong biscuits are dipped slightly in coffee. The finished cake is harvested in the refrigerator for several hours before consumption and best overnight. Before serving sprinkle with natural cocoa and garnish optional.