Mascarpone custard layered with whipped cream and rum and coffee soaked ladyfingers.
|3/4 cup||white sugar|
|1 1/4 cup||heavy cream|
|1/2 teaspoon||vanilla extract|
|1 pound||mascarpone cheese|
|1/4 cup||strong brewed coffee, room temperature|
|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 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.