Grease and line three 8 inch cake pans with parchment. Grease parchment.

Preheat oven to 325°F.

In a bowl, sift flour, baking powder and salt.

In a second bowl, whisk milk, sour cream and vanilla extract.

In a mixer, beat butter and sugar for 4 mins.

Add about half of the flour, then add the milk mix. End with the rest of the flour mix.

Beat the egg whites to stiff peaks and fold them into the cake batter.

Pour into the pans and bake 25-30 mins.

Whisk all ingredients.

Beat mascarpone cheese and powdered sugar until fluffy

Add the rum and vanilla.

Beat the cream in another bowl to stiff peaks.

Carefully fold cream into mascarpone mixture.

I like to freeze the cake layer until firm to make assembly easy!

Place on cake on serving plate and brush on your syrup. Top with 1 cup frosting.

Repeat with next layers.

Decorate with sifted cocoa powder and espresso beans.

If you prefer, once assembled, cut gently into a trifle dish and let sit overnight.