| • | In a medium saucepan, mix egg yolks and sugar properly.
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| • | Whisk in milk and cook over medium flame 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 bowl until stiff peaks form.
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| • | Whip mascarpone into yolk mixture till soft.
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| • | In another bowl, mix coffee and rum.
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| • | Cut the ladyfingers lengthwise into two halves and drizzle with coffee mixture.
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| • | Place half of soaked ladyfingers on the bottom of a 7x11 inch dish.
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| • | Spread half of mascarpone mixture over ladyfingers followed by half of whipped cream 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 hours or until set. |
