Instructions: Dip ladyfingers in rum espresso mixture and place in bowl. Top with 1 ounce of zabaglione. Using a 3 ounce scoop, layer the mascarpone mix over ladyfinger. Repeat process two more times with remaining ladyfingers. Place bowl in cooler until needed.

Prior to serving, sprinkle with cocoa powder and crumbled biscotti. Serve to delighted guests.

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