Preparation Steps

• Mix the espresso with the dark rum and set aside.
• In a bowl, beat the egg whites until stiff peaks form.
• In another bowl, whisk the egg yolks and sugar until pale and thick.
• Fold in the mascarpone cheese and 1 cup of cream to the yolk mixture.
• Gently fold in the beaten egg whites.
• Dip each ladyfinger into the espresso mixture briefly and line the bottom of a dish.
• Spread half of the mascarpone mixture over the ladyfingers.
• Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
• Chill for at least 4 hours or overnight. Dust with cocoa powder before serving.