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Ingredients

6 egg yolks ¾ cup white sugar ⅔ cup milk 1 ¼ cups heavy cream ½ teaspoon vanilla extract 1 pound mascarpone cheese, at room temperature ¼ cup strong brewed coffee, at room temperature 2 tablespoons rum 2 (3 ounce) packages ladyfinger cookies 1 tablespoon unsweetened cocoa powder

Nutrition Info

387.2 calories carbohydrate: 22.7 g cholesterol: 215.7 mg fat: 30.5 g fiber: 0.3 g protein: 6.6 g saturatedFat: 16.6 g servingSize: - sodium: 60 mg sugar: 13.2 g transFat: : - unsaturatedFat: : -

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.

1 7x11-inch dish

Mascarpone custard layered with whipped cream and rum and coffee soaked ladyfingers.