For the tiramisu, mix mascarpone and QimiQ until smooth, add sugar. Add a dash of rum to 2 cups of coffee.
In a baking dish, alternately layer the biscuits (previously dipped in coffee/rum) and the mascarpone/QimiQ/sugar cream, finish with the cream and sprinkle with cocoa.
Now chill the tiramisu in the refrigerator for about 4 hours.