Italian Mousse Cake - cooking recipe

Ingredients

2 cups strong black coffee
3 tbsp sugar
1/3 cup rum
1 pkg (16 oz) crisp Italian ladyfingers (Savoiardi)
8 oz strawberries, thinly sliced
3 cups chocolate mousse
1 1/4 cups heavy cream, whipped
None None Cocoa powder, for dusting

Preparation

Combine the coffee, sugar and rum in a shallow dish, stirring until sugar has dissolved. Cool to room temperature.
Line a 9-inch springform pan with parchment paper. Dip half the ladyfingers in the coffee mixture and place a layer in the bottom of the prepared pan, trimming to fit. Press down firmly. Top with a layer of strawberries. Spread chocolate mousse over the top.
Dip remaining ladyfingers in coffee mixture and arrange over top. Cover and freeze overnight.
Transfer to refrigerator 1 hour before serving. Invert cake onto serving plate and release from pan. Spread top of whipped cake with cream and dust with cocoa.