Ingredients
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
Directions
- 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.
- 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. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
- 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.