1st bowl: Separate egg yokes from whites. Make sure that no yoke is left in the white if the egg were to break. Beat yokes until they become a uniform yellowish color (light cream color). Add mascarpone, sugar and chopped chocolate and mix together. Add rum extract and mix all to taste. Set aside.
2nd Bowl: Beat whites until thick white foam forms (like whipping cream), about 20 minutes. Add mascarpone mixture to the egg whites and FOLD together...do not stir!!!
Prepare Orzo according to package directions.
Place cooled Orzo in a shallow bowl that lady fingers may be flatly dipped in. Note that lady finger will absorb Orzo quickly, so they do not need to be soaked through.
Lay the bottom and sides of a 9X9 pan with dipped lady fingers.
Lay half of mascarpone mixture on top of lady fingers.
Add another layer of dipped lady fingers followed by the remaining mascarpone mixture, then add additional layer of dipped lady fingers.
Cover top layer of lady fingers with Orzo straight from the can. Do not add to much as flavor is bitter.
Cover and Refrigerate.
Tiramisu can be eaten a couple of hours later, but is much better tasting 24 hours after making!