Prepare the cream by whipping the cold cream from the refrigerator with the rum using an electric whisk or a stand mixer with a whisk. Gradually add the powdered sugar. Whip until you obtain a firm cream and store it in the refrigerator.
Repeat the same for the cocoa cream, adding the cocoa together with the icing sugar.
If you are using a springform pan, place it on the serving plate and place a strip of pastry acetate inside the pan or line a springform pan with cling film.
Crumble some meringues on the bottom.
Pour half of the cream into the pan and level it out.
Crumble more meringues and pour the cocoa cream. Level.
Crumble more meringues and complete with the remaining cream.
Crumble some meringue on the surface and place in the freezer for a few hours (about 4).
Finish by crumbling the remaining meringues and covering the edge.
Store in the freezer and remember to remove it at least 10 minutes before serving.
