Ingredients:

500 g mascarpone
12 egg yolks
9 egg whites
250 ml whipped cream
120 sugar
20 ml rum
20 ml maraschino
4 sheets of gelatin
sponge cake
coffee
cocoa

Procedure:
Beat the egg yolks with the sugar, add the mascarpone cheese a bit at a time, combine the gelatin dissolved in the liquor, then the egg whites whipped and then the whipped cream. Make a first layer of sponge cake in a rectangular pan, sprinkle with the coffee and add the mascarpone. Make at least another state of sponge cake and one of mascarpone. Leave consolidate in the refrigerator for a minimum of two hours. Sprinkle with cocoa, cut portions and serve.