In a large bowl, using an electric mixer, beat cream, cream cheese, and confectioners sugar until combined. In a small bowl, combine coffee and rum.
In a 2-quart baking dish, lay half the cake slices in a single layer, trimming to fit. Brush with half the coffee mixture. Top with half the cream mixture and half the chocolate. Repeat. Dust top with cocoa powder. Cover and refrigerate at least 4 hours before serving.
Make it ahead and store, covered, up to 1 week.
Hmm... i dont know if others just used loaf cake or something, but mine was pretty dry using pound cake. The coffee mixture didnt soak all the way through like usual tiramisu. And im really not fond of this cream cheese frosting trend.... Just made the dish taste sour-ish. Minus the cream cheese, everything tasted fine; but just wasnt great texturally. Next time id take out the cream cheese, use moist loaf cake instead or a thinner slice of pound cake, and add more coffee mixture.
I made this for a crowd and thought I would have leftovers! Not a chance, everyone loved it. I even did 3 layers with the same amount of cream filling, just more slices of pound cake. I used vanilla pound cake because that was all my bakery had, and brandy. Very good, will be making again!
Very yummy! you will love it!