| • | In a normal saucepan, mix egg yolks and sugar properly.
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| • | Whisk in milk and cook all over normal burn until mixture boils.
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| • | Boil gently for about 1 minute.
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| • | Allow to cool slightly.
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| • | Cover tightly and place into refrigerator for an hour.
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| • | Beat cream with vanilla in a normal bowl until stiff peaks form.
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| • | Whip mascarpone into yolk mixture until soft.
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| • | In some other bowl, mix coffee and rum.
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| • | Cut the ladyfingers lengthwise into 2 halves and drizzle with coffee mixture.
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| • | Place one-half of soaked ladyfingers on the bottom of a 7x11 inch dish.
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| • | Spread one-half of mascarpone mixture all over ladyfingers followed by one-half of whipped cream all over that.
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| • | Repeat the layers and add cocoa.
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| • | Cover it and place into refrigerator for 4 to 6 hrs or until set.
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