For the cream: Mix the mascarpone with the 4 egg yolks, two essences of rum and vanilla essence in a deep bowl. Stir with a spoon (or mixer) until a uniform mixture. Add powdered sugar to taste and mix again. brewed coffee and sweetened with powdered sugar. Select the appropriate tray. Dip the ladyfingers in the coffee each for about a second and arrange the first row ladyfingers in the bottom of the pan. Then cover the order biscotti with about 3/5 of the cream. Arrange a row of raspberries (or other fruit). After the row with fruit arrange again dipped in coffee biscuits and cover with the rest of the cream. Sprinkle with grated chocolate (or cocoa). Leave tiramisu in the refrigerator for at least 3 hours before serving.