First, add 1 tablespoon (15 ml) of water to the gelatin in a small bowl, then place the bowl over a pot of simmering water to dissolve the gelatin. Pour the whipping cream into a mixing bowl and beat with a mixer, starting on low speed and gradually increasing. When the cream forms stiff peaks, stop mixing.

In a separate clean bowl, add the cream cheese and beat until smooth. Gradually add the whipped cream to the cream cheese and mix until well combined.

Spoon a little of the cream mixture into the dissolved gelatin and stir to combine, then add this mixture back into the main cream mixture. This helps the gelatin blend smoothly without setting too quickly. Dissolve the instant coffee with the tablespoon of rum. Use a springform pan without the bottom for assembly.

Trim the ladyfingers so they fit the height of the pan when arranged upright around the edge. Save the trimmed pieces for decoration later. Dip the remaining ladyfingers briefly in the coffee-rum mixture and arrange them in the pan.

Spread a layer of cream over the ladyfingers, then continue layering ladyfingers and cream until the pan is full. Sprinkle a light layer of cocoa powder and some shaved chocolate on top, then refrigerate to chill.

When ready to remove the cake from the pan, use a cloth dampened with warm water to loosen the edges. Attach the ladyfingers around the outside and tie with a ribbon for decoration. The gelatin helps the cake hold its shape, so you don't have to worry about the cream melting even if it's left out for a few hours.