Melba Toast Tiramisu

In a shallow dish, combine the cooled coffee and rum or coffee liqueur (if using).

Dip each expired Melba Toast into the coffee mixture, allowing it to soak for a few seconds on each side.

Place the soaked Melba Toast in a single layer in a square baking dish.

In a large bowl, beat the egg yolks and sugar until pale and creamy.

Add the mascarpone cheese to the egg yolk mixture and beat until well combined.

In a separate bowl, beat the egg whites until stiff peaks form.

Gently fold the beaten egg whites into the mascarpone mixture.

Pour the mascarpone mixture over the soaked Melba Toast, spreading it evenly.

Dust the top with cocoa powder.

Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld.

Serve chilled and enjoy!