Brew the Coffee

In a bowl, combine the cooled coffee, 2 tablespoons of rum or coffee liqueur, and 2 tablespoons of sugar. Stir until the sugar dissolves.

Mix Coffee Ingredients

Separate the egg yolks from the whites. Place the yolks in a large mixing bowl and the whites in a separate bowl.

Add 1 cup of granulated sugar to the egg yolks and whisk until the mixture is pale and creamy.

Fold in the mascarpone cheese and 1 teaspoon of vanilla extract into the egg yolk mixture until smooth.

In the separate bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the mascarpone mixture.

In another bowl, whip 1 cup of heavy cream until soft peaks form. Then fold it into the mascarpone mixture until well combined.

Quickly dip each ladyfinger into the coffee mixture, making sure they are soaked but not soggy.

In a rectangular dish, create a layer of dipped ladyfingers at the bottom. Spread half of the mascarpone mixture over the ladyfingers.

Add another layer of dipped ladyfingers on top of the mascarpone mixture, followed by the remaining mascarpone mixture.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Before serving, dust the top with cocoa powder for garnish. Cut into squares and enjoy!