2 pound cakes (approx 1-3/4 pounds)
1.5 cups heavy cream
3 tablespoons sugar
12 ounce marscapone
1.5 cups espresso
1/4 cup rum
8 ounce finely chopped bittersweet chocolate
Cut the pound cake into strips, place on baking sheets and bake until golden brown (approx 15 minutes), making sure to turn strips so they brown on all sides.
Mix heavy cream with sugar; beat cream until soft peaks form. Beat marscapone until soft, fold in whipped cream. Combine espresso and rum.
Line bottom of a 9×13 baking pan with half of the browned cake strips; brush them with the coffee mixture. Layer half the cream over the strips, sprinkle half the chopped chocolate over that. Repeat layering, ending with the chocolate. Chill for two hours. Enjoy!