Brew the coffee and let it cool. Separate the egg yolks from the whites. Beat the egg whites with a couple of tablespoons of sugar until stiff peaks form, then set aside.

Using the same beaters, beat the egg yolks with the remaining sugar until the mixture is pale and fluffy.

Add the mascarpone and mix with the beaters until smooth.

If desired, add rum to taste. Gently fold the beaten egg whites into the yolk and mascarpone mixture using a spatula, mixing from the bottom up.

Mix until the cream is light and airy.

Spread a layer of cream on the bottom of a baking dish. Quickly dip the ladyfingers on both sides in the coffee and arrange them on top of the cream in a single layer.

Cover the ladyfingers with another layer of cream.

Repeat the process with more ladyfingers and cream until all ingredients are used, finishing with a layer of cream on top.

Dust the surface with a thin layer of sifted unsweetened cocoa powder.

Cover with plastic wrap and refrigerate for 3 to 4 hours.

Enjoy with a nice cup of coffee.

Or on its own.