Create your espresso mixture by combining 1.5 cups of water and 2 tbsp of coffee concentrate (add 4oz of rum, optional)

In a separate glass mixing bowl, mix 16 oz Mascarpone cheese with 1 tbsp vanilla extract, 1 tbsp coffee concentrate, combine & mix until a smooth texture

In another separate glass bowl, add 6 egg yolks and whisk in 2/3 cups of sugar.*Proceed over double boiler until sugar has dissolved (DO NOT let your bowl touch the water). Once the sugar has dissolved, remove from double boiler

Combine the egg mixture with the Mascarpone mixture. Blend until combined.

In a desperate mixing bowl, whip 2 cups heavy cream with 1 tbsp vanilla extract, whip into stiff peaks *DO NOT OVER WHIP

Fold in whipped cream with your egg/cheese mixture.

Assemble by laying out lady fingers, pouring slightly in the espresso mixture (or you may also dip the lady fingers in your espresso mixture) Layer on the cream mixture and spread evenly. Repeat layers until full

Top with cocoa powder and refrigerate over night