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 7×11 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.
Source: Read Full Article