Materials:

• 4-5 sleeves Italian Lady Fingers
• 2 cups strong black coffee (cooled)
• 1/4 cup dark rum
• 2 cups heavy whipping cream
• 1/2 cup sugar
• 8 oz. Mascarpone cheese at room temperature
• 1/4 cup cocoa powder

Process:

1. Line the bottom of a square springform pan (11.25 x 11 x 3.2 inches) with parchment paper and set aside. Set aside.
2. In a large mixing bowl add in the heavy whipped cream and sugar. Using a hand held mixer whip the mixture to stiff peaks.
3. Add in the Mascarpone cheese and mix for a few seconds, only long enough to incorporate the cheese into the whipped cream. Set aside.
4. In a mixing bowl or rectangular storage container add in the cooled coffee and rum. Mix slightly to combine.
5. Taking one lady finger at a time dip the lady finger in the coffee/ rum mixture and line the bottom of the pan with the cookies.
6. Taking 1/3 of the whipped cream mixture top the cookies and smooth the mixture out.
7. Sprinkle with a thin layer of cocoa powder.
8. Continue to layer another layer of coffee dipped lady fingers and 1/3 of the whipped cream. I don’t do another layer of cocoa powder here but you are more than welcome to.
9. For the final layer place more of the coffee dipped ladyfingers. Top with the remaining whipped cream and sprinkle with additional cocoa powder.
10. Place in the fridge for a minimum of 8 hours (best to keep over night) to allow the cake to set and marinate all the flavors together.
11. Cut into desired pieces and ENJOY!