In a small bowl, mix together the espresso or coffee, white sugar and dark rum until the sugar dissolves. Set aside to cool.
1
In a large mixing bowl, beat the heavy cream until stiff peaks form. A hand or stand mixer works well here. Set aside.
2
In a separate mixing bowl, beat together the egg yolks, mascarpone, white sugar, molasses, cinnamon, ginger, cloves and allspice on medium speed until light and fluffy and no lumps remain.
3
Gently fold the whipped heavy cream into the mascarpone mixture until fully incorporated. It will look nice and fluffy like so.
4
Dip ladyfingers into coffee mixture. Layer on the bottom of a baking dish. Spread half the mascarpone filling on top. Repeat with the remaining ladyfingers and mascarpone. Refrigerate.
5