Remove small rolls from the chocolate with a peeler. Whip the cream until stiff and chill.
Separate eggs. Whisk the egg yolks, vanilla sugar and sugar in a hot water bath with the whisk of the mixer for approx. 10 minutes until white-creamy. Stir in rum and coffee.
3 Beat the egg whites (the rest can be used for other purposes, e.g. meringue spirits, see below) with the whisks of the mixer until stiff. Remove the egg cream from the bain-marie. Fold in the egg whites in portions.
Spread the Pharisee cream immediately into cups or dessert bowls. Crown each with 1 blob of whipped cream. Decorate with chocolate rolls and cocoa. Serve immediately.