Make the Coffee Syrup by combining Instant Coffee, Sugar, hot Water, and Aroma Rum in a bowl. Set aside and let it cool.
Prepare the filling. Use an electric hand mixer to whip Heavy Cream and Sugar together until it forms soft peaks.
Add the Mascarpone Cheese into the cream mixture. Mix well. Then add the Vanilla Extract. Mix well again.
Dip the Lady Fingers into the Coffee Syrup and place them so that they cover the bottom of the dessert plate. Then add the Mascarpone mixture, and some grated Dark Chocolate.
Repeat the same procedure for the second layer. Before adding the grated Dark Chocolate, you should dust the top generously with some Cocoa Powder. Refrigerate 4-6 hours. It's even better if left in the fridge overnight before serving!
Notes
For the last part, after refrigeration, and right before serving, you can dust with Cocoa Powder and some grated Dark Chocolate. Either way can work!
For this recipe, I use two13cm x 13cm x 5cm dessert plates.