Using an electric mixer in a large bowl, whip together 8 egg yolks and 100 grams of sugar until the color turns from orange to pale yellow and the eggs are about double to three times the size. Set this aside.

Working quickly, whip the 345 grams of heavy cream and remaining 100 grams of sugar until stiff peaks form, about 5-6 minutes. Gently mix in the 227 grams of crème fraîche and 227 grams of mascarpone, aiming to keep as much aeration in the whipped cream as possible.

Gently fold the egg mixture into the whipped cream. It should still be stiff like a custard. Set aside.

Make an assembly station with the coffee and rum in a large shallow bowl and the Dutch-processed cocoa powder in a sifter to the side.

Sift a layer of cocoa powder into the bottom of a trifle dish.

Dip each lady finger in the espresso for just a second, then layer them into an even layer at the bottom of the bowl. I like to double layer them so that you can see the layer from the side of the trifle dish, but that's personal preference.

Gently spoon the mascarpone mixture over the lady fingers and evenly spread it out to the edges. Dust with more cocoa powder and repeat until all the cream mixture is used. You want the cream mixture to be the final layer.

Set this in the fridge to set for at least 4 hours. Then dot the top with the raspberries. Serve with a large spoon and enjoy!