Mix all spice mix ingredients together. Set aside.

Place eggyolks in a heat-proof (non-metal) bowl and place it over a sausepan with simmering water.

Use a whisk to constantly stir the eggs. They should heat very slowly, so they don't get cooked. They are done when they reach 60°C (138°F). If you don't have a termometer, you can either use raw eggs and skip this step or see how you can troubleshoot in the notes.

Place the pasteurized eggs into a mixing bowl, add sugar and whip for 5 minutes, until slightly lighter (the pasteurized eggs don't get as fluffy as the raw eggs).

Add mascarpone and mix on medium speed.

In a separate bowl whip the whipping cream and fold it gently into the egg mixture.

Pour room temperature coffee onto a soup plate. Add rum and 3/4 of the spice mix.

Soak ladyfinger cookies on both sides in the coffee and rum mix. Less if you want less soaked tiramisu and more if you want a more soaked tiramisu.

Place ladyfinger cookies in a serving dish in one layer, covering the entire dish.

Spread half of the cream over.

Add a second layer of ladyfinger cookies on top and then spread the remaining cream over the cookies.

In a small bowl mix the remaining 1/4 of the spice mix with cocoa and sprinkle it on top of the tiramisu.

Place in the fridge to set for a few hours.