1/2 c. strong espresso coffee or 1 1/2 tsp. instant coffee dissolved in water
3 tbsp. rum substitute
3 1/2 oz. bitter chocolate
3 egg yolks
4 tbsp. sugar
1 1/4 c. mascarpone cheese
2 egg whites
20 ladyfingers
chocolate covered coffee beans for garnish

Mix together the coffee and rum substitute. Grate around 1/4 of the chocolate and cut the rest into small pieces. Beat the egg yolks with the sugar until the mixture is very pale and forms a ribbon. Fold in the mascarpone, one tablespoon at a time. Whisk the egg whites until stiff, then fold them into the mascarpone and egg yolk mixture. Put a layer of ladyfingers on an oval dish. Dip a pastry brush into the coffee mixture and soak the ladyfingers with it. Spread about 4 tablespoons of the mascarpone cheese over the ladyfingers and scatter the pieces of chocolate. Cover with a layer of ladyfingers, soak with coffee and so on, layering by using all of the ingredients. End with a layer of mascarpone cheese. Refrigerate for 6 hours. Sprinkle grated chocolate and coffee beans for garnish.