Wash eggs with baking soda and water. Whip two egg yolks and one whole egg with sugar until light and creamy (about 5 minutes with an electric mixer).Add the mascarpone cheese. Beat slowly until well blended. Fold in the egg whites and rum.

Line the bottom of the a baking or serving dish with about 1/2 cup of mascarpone mixture. Dip half of the savoiardi in coffee mixture. Layer on top of mascarpone. Cover the savoiardi with half of mascarpone. Dip remaining savoiardi, then layer and cover with remaining mascarpone. Sprinkle liberally with cocoa.

Chill overnight in refrigerator.

Note: Italian Savoiardi work much better than ladyfingers, which are too soft and tend to fall apart when they are soaked.

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