In a medium bowl beat the egg whites into soft peaks.

Melt three 35g Divine Cappuccino Chocolate bars. Leave to cool.

Make the coffee with the water, add the sugar and rum.

Arrange half of the sponge fingers in the bottom of a square baking tin. Spoon the coffee mixture over the sponge fingers.

Whip the mascarpone cheese, add the chocolate and fold in the egg whites.

Dollop half of the cream mixture over the sponge fingers. Add the whipped cream to the other half.

Use the remaining sponge fingers to cover the cream mixture. Repeat with the remaining extra whipped cream mixture

Grate and shave the remaining chocolate bar and sprinkle over the top and chill for at least 2 hours.