¾ cup white sugar
⅔ cup milk
1¼ cups heavy cream
½ teaspoon vanilla extract
1 pound mascarpone cheese
½ cup espresso, room temperature
¼ cup rum
1 (7 ounce) package ladyfinger cookies
2 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.
Gently whisk mascarpone into yolk mixture just until smooth.
In a small bowl, combine coffee and rum. Dip half of ladyfingers in coffee mixture and arrange in bottom of a 7”x11” dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Sift half of cocoa over whipped cream.
Dip other half of ladyfingers and repeat layers. Cover and refrigerate at least 4 to 6 hours, until set. Best overnight.
Featured in Tiramisu Tasting.