In a mixing bowl, combine 3 egg yolks, 30g granulated sugar, and 5 drops of rum (if using).

Whip with an electric mixer until pale, thick, and creamy.

In a bowl, add 250g mascarpone cheese and 15g cocoa powder. Mix until smooth and lump-free.

Melt 15g chocolate with 15g heavy cream over a water bath, stirring until fully melted. Add to the mascarpone mixture and mix well.

Add the prepared egg yolk mixture into the mascarpone mixture. Use a mixer to blend everything evenly until the egg yolk mixture is fully incorporated.

In a clean bowl, whip 200g heavy cream until soft peaks form.

Gently fold the whipped cream into the chocolate cream cheese mixture until well combined.

Preparing Oreo Crumbs and Coffee Liquid

Remove the filling from 24 Oreos and crush them into fine crumbs. Set aside.

Brew coffee, let it cool, and mix with coffee liqueur (if using).

Quickly dip each ladyfinger into the coffee liquid for about 3 seconds. Arrange them in a single layer at the bottom of a serving dish.

Spread a layer of chocolate cream cheese mixture over the biscuits.

Sprinkle a layer of crushed Oreos on top.

Repeat the steps above by adding another layer of the chocolate cheese cream mixture, followed by a layer of crushed Oreos.

Place 6 whole Oreo cookies on top as decoration.

Cover with plastic wrap and refrigerate for at least 4 hours before serving.