Step 1

Remove the crust from the protein sparing bread and cut into 4-inch by 1-inch strips. Set aside.

Step 2

Make the coffee dip: In a small bowl, mix the espresso, sweetener, and rum extract until well combined.

Step 3

Make the filling: Place the scrambled egg whites, almond milk, sweetener, extract and salt into a blender and puree until very smooth. Taste and adjust sweetness to your liking.

Step 4

To assemble: Arrange 6 ladyfingers flat side down (they absorb more coffee dip that way) crosswise in an 8-inch square pan. Spoon 1 teaspoon of coffee dip onto each ladyfinger. Layer one-third of the filling over the ladyfingers. Dust with cocoa powder. Repeat two more times, ending with a dusting of cocoa powder. Cover and refrigerate for 1 hour to set or up to 3 days.