16 ladyfingers (such as the Italian Savoiardi)

2 cups brewed espresso, or strong coffee

4 tablespoons rum

1 cup heavy cream

1/2 cup Mascarpone cheese (do NOT substitute)

1/2 cup powder sugar

1/2 teaspoon vanilla

2 tablespoons cocoa

Have a 1-1/2 quart chilled serving bowl ready.

Combine the coffee and 2 tablespoons of the rum in a mixing bowl, set aside.

In another mixing bowl, combine the Mascarpone, the remaining 2 tablespoons of rum, the sugar and vanilla.  Whisk together until completely smooth.

Remove the medium bowl from the freezer, add the cream and whip until stiff peaks hold their shape.

Gentle fold in the Mascarpone mixture to the whipped cream.

One by one, dip the ladyfingers into the reserved coffee/rum mixture and place on the bottom of the chilled serving bowl until it is completely covered.  Top with the cream mixture.  Repeat with the remaining ladyfingers
dipped in coffee and cream, ending with a layer of the cream.  The number of layers will depend on the size of your serving bowl.

Using a sifter or fine strainer, sieve the cocoa over the top. Refrigerate at least 4 to 6 hours.