For the mascarpone cheese cream, beat the egg yolks with the sugar, then add mascarpone cheese gradually and stir until you will obtain a quite stable cream free of lumps
Whip the cream in another bowl.
Combine the two mixtures and store in the refrigerator.
For the chocolate cream, heat 0,5 cup of cream and, as soon as it starts boiling, remove it from heat and add the previously ground dark chocolate. Stir until it melts down completely and let it cool down.
Whip the remaining cream and blend all the mixtures by amalgamating gently.
Spread the creams in two baking trays covered with baking paper and form a 0,4-inc-thick layer.
Put them in the freezer in order to harden the creams.
Meanwhile, for the frosting melt the sugar in water inside a small pot and cook it until it turns amber. Remove from heat and let it thicken a little (do not solidify completely).
Take some sugar with a spoon and pour it on a sheet of baking paper by giving it the shape you prefer. Let it solidify.
Extract two squares of 1,9 in per side from the two creams.
Put a Vicenzovo Ladyfinger cut in half and dipped in coffee, previously spiked with Rum, in each plate, add a square of mascarpone cheese cream, another Vicenzovo Ladyfinger and finish with a square of chocolate cream.