|Instant espresso||5 Teaspoon|
|Mascarpone||1 1⁄2 Cup (24 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Grated lemon zest||2 Teaspoon|
|Cream||1 Cup (16 tbs)|
|Unflavored gelatin||4 Teaspoon|
Spread the bottom of the pan with cake.Beat in egg yolk,sugar & mascarpone,add rum to it it & lemon zest.In a separate bowl beat cream until stiff.Melt gelatin in 3 tablespoons water & heat in double boiler to dissolve.Cool slightly. Quickly beat gelatin into cheese mixture. Immediately fold in whip cream. Pour half into pan. Sprinkle 2 teaspoons cocoa on top. Then add remaining mixture and top with 1 teaspoon cocoa. Chill for about 2 hours.
Serve it out in a glass.