Cut the bread into thin strips. Roast sog in a pan and sprinkle with icing sugar again and again and set aside. The same with the pine nuts. Stir the mascarpone with the remaining 100g icing sugar and add the pine oil. Mix the cold coffee with the sugar and rum.
Soak the unroasted 50g of the sliced bread with the coffee.
Now spray the finished mascarpone cream into a ring (ca.10 - 12cm), 2cm high.
Then layer the marinated bread and add some roasted pine nuts.
Spray on the cream again and layer on until you get a 7 cm high tartlet. Sprinkle the remaining pine nuts and the roasted bread over the tartlet and sprinkle with some icing sugar.