Combine all YOLKS with one cup of sugar, whisk until light yellow color.

Add all mascapone cheese to the yolk mix. Whisk until smooth. Set aside.

Whisk all the WHITES until soft peaks form (when the top layer is hard but still runny underneath). add the remaining sugar slowly while whisking, until stiff peaks form (when u turn the bowl upside down nothing falls out). This step takes awhile.

FOLD the whites and cheese mix in with a spatula. Be careful not to stir the air out of the whites, as this step makes your cream layer light and fluffy. Fold until consistent color and texture. Set aside.

To make the sponge layers of your tiramisu, pour the coffee into a shallow dish and dip the sponge fingers quickly, on all sides. You can add the rum to the coffee if you want. Don't soak the fingers all the way through, they should by soft ro the touch but not wet.

Now layer the jars. Break one dipped sponge finger into thirds and put them at the bottom of the jar. they should just cover the bottom, and should not be wet.

Spoon just enough cream mix to cover the first sponge layer, shaking slightly to remove trapped air.

Sift a thin layer of cocoa powder to cover the cream.

Break another dipped sponge finger and add your.second sponge layer to the jar. Make sure not to push the sponge fingers into the cream.

Cover the fingers with another layer of cream. This cream layer has to reach the neck of the jar. Sift the cocoa powder to cover the layer.

Decorate the top with a small chip of dark chocolate, and a pinch of icing sugar to contrast the dark colors. screw the lid on tight, and chill for at least 2 hours before serving.