24 or more sponge biscuits
250 g mascarpone
75 g sugar
3 cups of strong coffee
1 tbsp. rum (optional)
Cocoa for finishing
Beat the yolks with half the sugar for a long time until they turn white. Then add the mascarpone and continue beating to incorporate it.
Beat the egg whites until stiff. At the end, pour in the remaining sugar to stiffen the whites.
Gently add the egg whites to the egg yolk and mascarpone mixture.
Line the cake tin with the coffee and rum-soaked biscuits.
Alternate layers of cream and biscuits. Finish with the cream. Cover the tin with cling film and leave to stand for 24 hours in the fridge. Sprinkle with cocoa just before serving.