Original recipe makes 1 - 7x11 inch dish

 8 egg yolks
 1 cup white sugar
 2/3 cup milk
 1 1/2 cups heavy cream
 1/4 teaspoon vanilla extract
 1 pound mascarpone cheese
 1/2 cup strong brewed coffee, room temperature
 4 tablespoons rum
 2 (3 ounce) packages ladyfinger cookies
 2 tablespoons unsweetened cocoa powder


  1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in 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.
  2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
  3. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
  4. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.