Mix the coffee with the rum essence and leave to cool completely (if the coffee is still hot).
Mix the milk and the whip-cream powder according to the packet instructions.
Mix thoroughly the cheese, the vanilla pod seeds, the lemon zest and the honey.
Gently mix the whip-cream with the cheese composition.
Prepare 5 glass containers/ jars (250 ml capacity each) and put 1 spoon of cream on the bottom of each container.
Dip the ladyfingers in the coffee then break them into pieces and lay them in 2 layers in the containers/ jars.
Evenly distribute the remaining cream on top of the ladyfingers.
Put the cocoa on a sieve and sprinkle the powder on top of the cream in the jars.
Put the lid on and put it in the fridge for at least 4 hours before serving.