Servings: 4 servings



Make the syrup: Combine water and sugare in heavy saucepan Bring to a boil and remove from heat Add espresso coffee, stirring to dissolve completely Cool, then stir in the rum Cream the cheese: Cream marscarpone, vanilla bean scrapings, and sugar in a large mixing bowl with an electric mixer Add cream and beat until mixture is thick and fluffy Assembly: Line a glass bowl, trifle dish or individual dessert dishers with a single layer of ladyfingers Ladle generously with some of the cooled syrup, allowing it to soak in well Spread half of marscarpone mixture over soaked ladyfingers Top cream with another layer of ladyfingers and soak with syrup Spread remaining cream on top Garnish with a dusting of cocoa powder or chocolate shavings Chill 1 hour for soft ladyfingers or 8-12 hours for hard ladyfingers Serve chilled, scooped into individual serving dishes