Directions
Whisk egg yolks and sugar together in a medium saucepan until well blended.
Whisk in milk and cook over medium heat, stirring constantly, until mixture comes to a boil.
Overhead of an egg yolk and milk mixture being stirred with a spoon in a sauce pan.
Boil gently for 1 minute, then remove from the heat and allow to cool slightly.
Cover tightly and chill in the refrigerator for 1 hour.
Beat cream and vanilla in a medium bowl with an electric mixer until stiff peaks form.
Cream and vanilla in a medium bowl that has been mixed by and electric mixer.
Remove egg yolk mixture from the refrigerator; add mascarpone cheese and whisk until smooth.
Combine coffee and rum in a small bowl. Split ladyfingers in half lengthwise and drizzle with the coffee mixture. Arrange 1/2 of the soaked ladyfingers in the bottom of a 7×11-inch dish.
Halved ladyfingers tightly packed in a glass baking dish.
Spread 1/2 of the mascarpone mixture over the ladyfingers, then spread 1/2 of the whipped cream over top. Repeat layers once more.
Ladyfingers in a glass baking dish with a mascarpone mixture and whipped cream on top.
Sprinkle cocoa powder over top.
Cover and refrigerate until set, 4 to 6 hours.
Enjoy!
ADVERTISEMENT
