4 large egg yolks
2/3 c. granulated sugar
1/2 c. milk
8 oz. Wisconsin Mascarpone Cheese
1 T. sweet Marsala wine or 1 T. rum
1 c. whipping cream
1/2 tsp. vanilla extract
1 c. strong coffee or espresso, cooled
1.5 tsp. unsweetened cocoa powder
In a small saucepan, beat egg yolks lightly with wire whisk. Add sugar gradually, beat well. Whisk in milk until blended. Bring mixture to a boil over medium heat, about 6 minutes, stirring constantly. Boil one minute, stirring constantly. Remove from heat; cover top with plastic wrap to prevent a film from forming. Refrigerate one hour until cool.
Add Mascarpone cheese to egg mixture; stir well to blend. Whisk in wine or rum. Set aside.
In a chilled non-plastic bowl, beat whipping cream at high speed, two to three minutes until stiff peaks form. Mix in vanilla. Fold half of whipped cream into egg mixture, reserving the other half. Separate ladyfinger halves (they come split!). Brush sides of ladyfingers in the bottom of an 8-inch square glass baking pan, or a similar sized bowl.
Spread half of egg and cheese mixture evenly over ladyfingers. Top with remaining ladyfingers and spread remaining egg-cheese mixture over all. Cover with reserved whipped cream topping.
Refrigerate for at least 4 hours.