In a shallow bowl, combine hot water, rum and 1 Tbsp coffee powder. Set aside to cool.
Pour heavy cream into medium mixing bowl. Add 2 tsp instant coffee powder, stir. Cover and set aside in refrigerator for at least 10 minutes to allow coffee to dissolve.
Place mascarpone in medium mixing bowl. Add Sugar, Salt, Vanilla, and Rum (if using). Mix with silicone spatula until all ingredients are fully incorporated and mascarpone is smooth. Cover and set aside in refrigerator.
Get heavy cream and coffee mixture from the refrigerator. Stir gently to make sure coffee is dissolved. Whip with whisk or hand held mixer with whisk attachment until stiff peaks form. Do not over mix or you will have coffee butter!
Get mascarpone mixture from the refrigerator. Sugar should be completely dissolved and mixture should be smooth. Add all of coffee whipped cream to mascarpone mixture and gently fold in, until the color is even. Do not over mix and deflate the cream!
Place 2 Tbsp of cocoa powder in a small sieve and set aside on a saucer.

Assembly:

Select at least two 12 oz. capacity coffee mugs. (Use whatever containers you like really. If you want a greater number of smaller tiramisu, use smaller teacups. You may need additional lady fingers.)
Spoon two rounded tablespoon of the Coffee Cream into each mug. Briefly dip just one side of 2 lady finger halves in the coffee soak. (Just for ½ second. The cut end soaks up liquid quickly and any longer will result in the cookie disintegrating.)
Place the two halves, dipped side up, in the bottom of one of the coffee mugs. Repeat with the second mug.
Gently dust a little cocoa powder on top of the lady fingers. Add another two generous tablespoon of coffee cream on top of the cocoa powder dusted lady fingers making sure they are fully covered. Repeat adding more soaked lady fingers, cocoa powder and coffee cream until you have at least 4 layers of lady fingers. Finish with coffee cream, being sure to leave ¼ inch (½ cm) room at the top of each mug.
Press plastic wrap onto the surface of the cream in each mug and refrigerate overnight or for at least 8 hours to allow the lady fingers to fully soften and the tiramisu to set.*Make a “mini-misu” with any leftover ingredients.
After at least 8 hours in the refrigerator prepare the coffee ganache topping.

Coffee Ganache:

Place 60 ml (¼ cup) heavy cream into heat proof bowl and microwave until hot. Microwave times will vary. Try 30 seconds at a time until cream is steaming.
Add ¾ tsp of coffee powder to hot cream and stir to dissolve. Add “white chocolate” chips while the cream is still hot and let sit for 5 minutes. Stir carefully with a spoon or spatula (not a whisk) until ganache is smooth and evenly colored. If needed, microwave in 10 second increments to aid melting. Let cool to room temperature before use.

Presentation:

Remove tiramisu from refrigerator. Remove plastic wrap. Spoon two tablespoons of ganache over the top of each tiramisu. Gently swirl to create an even smooth surface.
Place uncovered back in fridge until ready to eat. This can be done a few hours in advance. Serve with a biscotti on the side to complete the illusion!

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