4 eggs

Pound Cake:
1 1\2 sticks 3\4 butter softened
1 cup flour
1\2 t. Salt
3\4 cups sugar
1\2 t. Vanilla
3 large eggs
Preheat oven to 350 degrees. Butter a 8x8 pan. Whisk flour and salt and set aside. Beat butter, sugar and vanilla 3-5 minutes. Add eggs one at a time beating one minute after each. With mixer on low add flour mixture and beat just till combined. Bake until golden, 50-55 minutes.

1 cup strong coffee, chilled
1 T. Rum
6 egg whites
12 egg yolks
1 t. Vanilla
16 oz. Mascarpone cheese at room temperature
6 T + 6 T sugar
Cocoa Powder for dusting

Whip the egg whites with 6 T of sugar till stiff peaks form. Set aside. Whip egg yolks with remaining 6 T of sugar till thick and foamy, about 3-5 minutes. Add mascarpone and vanilla and beat till combined. Gently fold in whites and set aside. Add rum to coffee. Slice cake a scant 1\4 inch thick pieces about the size of ladies fingers and layer in bottom of large 9x13 Pan or serving bowl. Generously dab or brush coffee on layer of pound cake. Spread with egg mixture. Repeat 1 or 2 more times depending on your dish. Refridgerate 4-6 hours. Dust with cocoa powder and serve with spoon if you used a bowl or a spatula if you used a 9x13 pan.