Beat the yolks with the sugar until creamy and mix with the mascarpone. Beat the egg whites until stiff and fold into the mascarpone mixture.
Mix carefully, put a part in a large enough bowl and dust with cocoa.
Mix coffee, water and rum and dip the biscuits in it.
Layer the dipped biscuits alternately with the mascarpone cream in the bowl, dusting each time with cocoa. Refrigerate for 2 hours.
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