Tiramisu Cake in a Glass

Ingredients (for 4-5 people)

200 gm Mascarpone Cheese
2 eggs
50 gm confectioners sugar (powdered sugar)
1/2 tsp vanila essence
15 ml brandy/rum
1 cup of strong espresso coffee
20-24 ladyfinger biscuit/ marie biscuit (I used britannia marie)
Cocoa powder
1/2 tsp Lemon zest

Method

1. Make regular but strong coffee, without milk and with sugar. Add 5 ml rum to it when its cool and pour it in a wide mouth bowl ( large enough to soak biscuits). Keep aside.
2. Bring eggs to room temperature and separate yolks and whites into separate bowls.
3. Whisk egg whites with few drops of lemon juice ( lemon juice help in hardening of whites) till they are hard enough and form stifff peaks. It will almost double to original volume Dont overdo after this as egg whites will start liquifying and breaking after this. Keep it in refrigerator after this to avoid making egg whites loose stiffness.
4. Now take the yolk bowl and whisk it till they turn to pale yellow. Add sugar now and whisk till sugar dissolves. It'll turn to a pale white color. 
5. Now add mascarpone cheese, vanila essence, rum and lemon zest to it and fold the mixture till all is mixed well.
6. Take out egg whites from refrigerator and fold in the mixture and mix well. It'll turn to creamy texture.
7. In a small glass add a spoonfull of this cream. Soak one biscuit in espresso (make sure its still crunchy and not soggy) and line on top of the cream. Line up with cream again on top of biscuit.
8. Repeat the process till glass in fulled with last layer being of cream. Keep it in refrigerator to set for almost 5 hours.
9. When serving sprinkle a layer of cocoa powder on top. Donot make the dessert stay out of fridge for long as egg whites will start melting.