Beat Cream Cheese (100 gram) with a hand mixer until it is spread out. Then, scatter in Caster Sugar (1/2 cup) and whip until it is nicely combined.
Meanwhile, heat the Gelatin Powder (1 teaspoon) and Water (2 tablespoon) in the Panasonic Microwave Oven for about 20 seconds.
Drizzle in Vanilla Extract (1 teaspoon) into the cream cheese mixture and whip until the mixture is thickened. Flavor it with some Rum (2 tablespoon) and Heavy Cream (200 milliliter). Continue beating until the mixture thickens back, leaving a ripple effect when it’s being mixed.
Stir in gelatine mixture when it is cooled. Continue beating for a minute to ensure it is well distributed, then put it into the fridge for an hour. The mixture will be a little runny once you add the gelatin mixture but not to worry.
Once the cream has been well chilled, whip it on high speed until it thickens back, leaving a ripple effect when it’s being mixed.
To assemble, soak the Ladyfingers (11) into Coffee (250 milliliter) and Rum (2 tablespoon) mixture until saturated and arrange them neatly into a rectangular pan, approximately 13x18-cm.
Then, pour half of the cream mixture into the pan. Arrange the rest of the soaked ladyfinger biscuits neatly, then drizzle the rest of the cream over. Cover with a lid and let it chill overnight to firm everything up together. Dust Unsweetened Cocoa Powder (to taste) before serving. Cooking results may vary depending on microwave oven used.