5 tsp. instant espresso
12 lady fingers or 1 (12 oz.) pound cake
1 1/2 c. mascarpone or equal weight of Ricotta pureed smooth
4 yolks
3/4 c. sugar
3 tbsp. rum
2 tsp. grated lemon zest
1 c. cream
4 tsp. unflavored gelatin
9 inch spring form or loose bottom cake pan
3 tsp. cocoa

Cover bottom of pan with lady fingers or cake. Mix egg yolks, sugar and mascarpone, flavor with 3 tablespoons rum and grated lemon zest. Beat cream until it holds stiff peaks. Melt gelatin in 3 tablespoons water. Heat in double boiler to dissolve. Cool slightly. Working quickly, beat gelatin into cheese mixture. Immediately fold in whip cream. Pour half into pan. Sprinkle 2 teaspoons cocoa on top. Then add remaining mixture and top with 1 teaspoon cocoa. Chill for about 2 hours.