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Using a Cuisinart
®
hand mixer with the beaters
attached, beat in the mascarpone cheese, on
the lowest level, until just combined. Reserve.
With the whisk attachment of the Hand Mixer,
beat the cream to soft peaks. Gently fold in
the whipped cream to the mascarpone
mixture until just combined, but still streaky.
In another bowl, with a cleaned whisk
attachment on the hand mixer, beat the egg
whites, salt, and water, to soft peaks. While
still beating, gradually add the remaining
sugar and beat to medium-stiff peaks. Gently
fold the meringue into the mascarpone/cream
mixture.
In a shallow bowl, mix the espresso and rum.
Dip 1 ladyfinger in, soaking each side for a
few seconds, and transfer to an 8-inch (2-
quart) glass baking dish. Repeat with 11 more
and arrange in the bottom of the dish,
trimming if necessary to cover the entire
surface. It should be a tight fit. Reserve.
Spread half of the mascarpone/meringue
mixture over the soaked ladyfingers. Make
another layer of ladyfingers and spread an
even layer of the remaining mascarpone
mixture on top. Cover with plastic wrap and
chill for at least 6 hours.
Before serving, sprinkle with the shaved
chocolate or the cocoa powder.