1/2 cup espresso, strongly brewed (or regular coffee plus 1 Tbsp instant espresso)
1/2 cup heavy whipping cream
3 Tbsp sugar
1 Tbsp vanilla extract
8 oz. mascarpone cheese at room temperature
2 Tbsp dark rum
1/4 cup unsweetened or semi-sweet powdered cocoa
Line a 9?spring form pan with parchment paper, set aside.
Combine the coffee and rum in a bowl. Add half of the mascarpone cheese to the coffee/rum, mix well and set aside.
In another bowl combine cream and vanilla and whip until thick with stiff peaks.
Add half of the mascarpone cheese to the whipping cream and mix well.
Place one layer of ladyfingers across bottom of pan, cutting cookies as needed to completely cover the bottom of the pan. Spoon half of the coffee/cheese mixture over the cookies. Spoon half of the cream/cheese mixture over the cookies. Repeat the layers, starting with cookies.
Using a small fine strainer, sprinkle cocoa over the top. Cover and chill for at least 1 1/2 hours before serving.
Run sharp knife around edges before releasing pan sides. Cut wedges and serve.