In large bowl, beat cheese and powdered sugar with electric mixer on medium speed until smooth.

On low speed, beat in rum; set aside.

In chilled small bowl, beat whipping cream on high speed until stiff peaks form.

Fold into cheese mixture.

Split ladyfingers horizontally in half.

Arrange half of the ladyfingers, cut side up, on bottom of ungreased 8-inch square or 9-inch round pan.

Drizzle ¼ cup of the espresso over ladyfingers.

Spread half of the cheese mixture over ladyfingers.

Arrange remaining ladyfingers, cut side up, on cheese mixture.

Drizzle with remaining ¼ cup espresso.

Spread with remaining cheese mixture.

Sift or sprinkle cocoa over top.

Cover; refrigerate at least 4 hours or until filling is firm but no longer than 24 hours.

Store covered in refrigerator.