Step 1

In the top of a double boiler or in a heat safe bowl over a saucepan with simmering water, add egg yolks, 1 1/2 tablespoons rum, and 3/4 cup sugar. Beat until light, airy, and pale yellow, with a whisk or hand blender. About 6-8 minutes by hand.

Step 2

Remove from heat, whisk-in marscapone cheese, and 1 1/2 teaspoons vanilla. Stir until creamy, and well combined. Allow to cool until room temperature.

Step 3

Beat whipping cream until whipped.

Step 4

Fold whipping cream into marscapone mixture 1/3 at a time, until all whipping cream has been incorporated. Set mixture aside.

Step 5

Mix all ingredients together until sugar is dissolved.

Step 6

Cut angel food cake in 3 equal layers. Set top two layers aside.

Step 7

Brush top of bottom layer of angel food cake with liquor infused coffee, cover with about 1/4 of marscapone filling, brush bottom of next layer with liquor infused coffee, and cover marscapone filling. Repeat with next layer.

Step 8

Brush tops and sides of angel food cake with remaining liquor infused coffee. Frost sides, inside, and top of cake. Refrigerate for 8 hours or overnight.

Step 9

Use a sharp vegetable peeler on the side of chocolate bar to create curls, and shavings. Chocolate curls best when firm but slightly softened, close to the point it leaves chocolate on your fingers. Make sure to keep fingers tucked to prevent cuts. Alternatively chocolate can be grated.

Step 10

Cover top of cake with chocolate curls, and serve.