How to cook
In a suitable bowl, beat the mascarpone, cream, rum and powdered sugar with the help of a mixer into a thick cream.
Cover the bottom of the deep bowl with plastic wrap. Smear the bottom of the bowl with cream. Dip the round ladyfingers in the hot instant coffee briefly. Arrange one layer on top of the cream.
Repeat this process, until the cream and ladyfingers run out, by leaving about 20 pcs. of ladyfingers for decoration.
Using a plate, turn the bowl over, remove the foil and shape the cake. Stick round ladyfingers on the sides of the cake.
Sprinkle the cake with instant coffee on top. Leave the mini cake for 4-5 hours to harden, then cut it and serve it.
The mini cake with mascarpone and ladyfingers is ready.