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5 tsp. instant espresso or coffee
3 egg yolks
1/2 c. sugar
3 tbsp. dark rum
8 oz. mascarpone, about 1 c. (may substitute equal weight of Ricotta pureed until smooth)
3/4 c. heavy cream
12 lady fingers or 1 (12 oz.) pound cake
2 tsp. unsweetened cocoa

Dissolve espresso or coffee in 3/4 cup hot water. Beat yolks and sugar 2 minutes. Beat in rum and mascarpone. Beat cream until it holds stiff peaks. Fold in cheese mixture. Halve lady fingers or cut pound cake into fingers. Dip in cooled espresso, letting the cake absorb all liquid. Pat 4 pieces in each of 6 serving glasses and pour in mascarpone. Sprinkle with cocoa, then chill.
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