3 Eggs (separated)
100g Caster Sugar
30 Savoiardi or Ladyfinger Biscuits
750ml Espresso coffee
Beat egg yolks and sugar together until the mixture becomes pale. In a separate bowl, beat egg whites until they form fluffy peaks. Mix the yolk and sugar mixture together with the mascarpone, and then fold the whites in gradually.
Soak the biscuits in a mixture of the espresso coffee and rum. Arrange a layer of 10 (soaked) biscuits on the bottom of a small rectangular ceramic or glass container. Spread on a layer of mascarpone mixture, repeating the process until all the biscuits and mascarpone have been used up and finishing with mascarpone on top. Sprinkle the top with cocoa powder and refrigerate for 4-5 hours before serving.
Serves 10 people.