Using an electric mixer beat the quail eggs with stevia, vanilla extract, lemon juice and salt. Ad natural rum aroma. (you can use real rum, but heat it first so that most of the alcohol evaporates)
Place the mascarpone and sparkling mineral water in another deep mixing bowl and beat with an electric mixer. Add the egg mixture and keep beating for 3-4 minutes or until everything is nicely unified.
Divide the mixture into two portions and add espresso and almond flour to the one. Mix well to unify. Leave the other portion as it is.
Start assembling the Tiramisu in 6 glasses by putting a layer of cream with coffee and almond flour, then the one without. Top it with raw cacao powder and serve well chilled. You can place it in the freezer for 10 minutes before serving.