This is a fantastic Tiramisu recipe! It does NOT require raw eggs and the cake itself is made instead of using ladyfingers (although you could use them still). I recommend making the custard from scratch first and then chilling it before starting on the cake, however you can use custard pudding from the store.
I dont remember where I got it from, but it is tried and true.
(for the filling)
Place espresso and rum in a cup and set aside
Place mascarpone in a large bowl and beat until soft. Stir in custard and then gradually add the sugar, beating constantly. Stir in grated chocolate.
Cut the cake horrizontally into 3 layers and place 1 layer on a serving plate. Sprinkle with 1/3 of the espresso rum mixture, then cover with 1/3 of the mascarpone mixture.
repeat finishing with a topping of the mascarpone mixture.
Let chill in the refrigerator for 3 hours. Sift over the unsweetened cocoa before serving.