6 egg yolks
3/4 cup white sugar
2/3 cup whole milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pound (16 ounces) mascarpone cheese
1/4 cup strong Brewed coffee, room temperature
2 tablespoons rum (I used extract)
2 (3 ounce) packages ladyfinger cookies
1 Tablespoon unsweetened cocoa powder
In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in the milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
In a medium bowl, beat cream with vanilla until stiff peaks form.
Whisk mascarpone into yolk mixture until smooth.
In a small bowl, combine coffee and rum. Place ladyfingers in coffee mixture for a few seconds so they can soak up a bit of the coffee.
Arrange half of the soaked ladyfingers in the bottom of a 7 X 11 inch dish. spread half of the mascarpone mixture over the ladyfingers, then half of the whipped cream over that. Repeat with one more layer and sprinkle with cocoa.
Cover and refrigerate 4 – 6 hours, until set.