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Directions

• Whip the heavy cream in a bowl
  and set in the fridge.
• Cream together the mascarpone, vanilla and sugar, fold in half
  of the whipped cream into mascarpone
  mixture to lighten. Add in remaining
  whipped cream and be careful not to over
  mix.
• Take a 9 by 9 square baking pan and start assembling. In a large bowl mix together the coffee and rum and set aside, also have at hand the cocoa powder and ladyfingers. Dip each ladyfinger into
  the coffee mixture and lay in the bottom of your pan, once the whole
  bottom of the pan has the coffee and rum soaked ladyfingers ready pour over half of the mascarpone and cream mixture, spread evenly over ladyfingers and sprinkle the top with 1 tablespoon of cocoa powder.
• Place the remaining coffee soaked ladyfingers on top of the layers
  and spread over the remaining filling. Sprinkle with the remaining cocoa powder.
• Cover and chill for 24 hours before serving.