Directions

1. Beat 3 egg yolks with sugar, then add the mascarpone and rum.

2. Beat the 3 egg whites until stiff and carefully fold into the mixture.

3. Soak the sponge biscuits well in coffee; they should not be too hard in the middle.

4. Arrange sponge biscuits closely together in a flat glass or ceramic dish.

5. Cover them with half of the mascarpone mixture, then add another layer of sponge biscuits and top with another layer of the mascarpone mixture.

6. Sprinkle with cocoa powder and refrigerate for at least 6 hours.