Pandoro tiramisu crown

Separate eggs into 2 bowls for yolks and whites.I add sugar to yolks.I whisk electrically until pale and fluffy.I add mascarpone and whisk a few more minutes.I soak gelatine in very cold water for 10 minutes, squeeze and put in a small pan with half a glass of rum.I dissolve very gently.I slowly pour into cream while whisking.The cream should be smooth.I whisk whites to stiff peaks.I add them gradually to cream.I gently fold.I slice pandoro.I put a slice on a cake tin base and cut the other slices into 4 wedges.I arrange wedges like spokes with their tips wedged into the base slice.I line the whole tin.I brush pandoro with coffee sweetened with 2 teaspoons sugar.I add half the cream.I add another lightly soaked pandoro slice. I add remaining cream.I finish with cocoa and refrigerate a couple of hours before serving.