Ladyfingers

1. Preheat the oven to 170C/340F and line a baking tray with baking paper
2. Place the egg whites in a large bowl and whisk until foamy, then add the white sugar and whisk until stiff peaks
3. Add the egg yolks and whisk until smooth
4. Sift in the flour and fold until just combined
5. Transfer to a piping bag fitted with a large round tip and pipe 9cm long fingers on the lined baking tray
6. Dust generously with icing sugar, then bake for 15 minutes or until golden brown

Mascarpone cream

1. Heat a pot of water over the stove until boiling and place a large heatproof bowl over the pot
2. Add the egg yolks and biscoff, and whisk constantly until doubled in volume
3. Remove from the heat and cool 
4. Add the rum and mascarpone cheese and whisk until smooth
5. In another bowl whip the thickened cream until stiff peaks
6. Fold the cream into the mascarpone mixture and reserve in the fridge until assembly

Coffee soak

1. Combine the brewed coffee and sugar, and stir until dissolved
2. Pour into a shallow bowl and set side until assembly

Assembly

1. Prepare a 1.5L baking dish or small containers of your choice
2. Dip the lotus cookies in the coffee soak and create a layer at the bottom of your chosen dish
3. Top with a layer of mascarpone cream
4. Dip the ladyfingers in the coffee soak and create a layer ontop
5. Repeat, alternating between ladyfingers and lotus cookies, until the cookies and cream have all been used
6. Smooth the top off with an offset spatula
7. Pipe a swirl of whipped cream, optional
8. Reserve in the fridge overnight and dust with cocoa powder before serving