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Once the sponge cake has cooled and compacted (I recommend baking it the day before) cut it into finger-size strips (about 1.5cm width) and set aside.
Use a manual whisk to beat egg yolk with powdered erythritol and ½ tsp stevia in a large bowl until you obtain a smooth paste.
Spoon in mascarpone and combine well.
Whisk cream until very firm and add to mascarpone mix.
Whisk egg white until powdery stiff and add it to mascarpone mix.
Make 3 espresso coffees, letting the machine run for longer to add more water, or if using a mocha machine just add hot water separately; you should end up with about 220ml total.
Add rum and pinch of stevia to the coffee; stir and allow to cool a little (if too hot the sponge fingers will absorb too much and you'll have a soggy tiramisu).
Dip each finger very quickly in and out of the warm coffee mix and place it at the bottom of a serving dish (I use a 19cm x 30cm Pyrex dish, U.S. option HERE), side by side to create an even layer.
Top with ½ or ⅓ mascarpone mix (see notes) and sprinkle cocoa all over the top using a fine strainer.
Repeat until you have 2-3 layers in total (see notes).
Refrigerate for at least 4 hours, but preferably 24 hours before serving.