Separate the eggs. Beat the egg whites until stiff, slowly drizzling in 50 g of sugar. Beat 50 g sugar with the egg yolks until frothy. Mix in the mascarpone, then fold in the egg whites. Now add the rum. This can be more than 4 cl, just not too much, otherwise the mixture will be too runny.
Pour the mulled wine into a flat dish (soup plate). Now dip the speculoos briefly from all sides into the mulled wine. Pour some mascarpone cream into tall dessert glasses with a spoon. Then speculoos. Alternately pour in the cream and speculoos. The last layer is the mascarpone cream. Let the tiramisu soak in the refrigerator for at least 4 hours. Before serving, dust the cream with a little cinnamon, stick half a speculoos in the cream for decoration.
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