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6 egg yolks 
 3/4 cup white sugar 
 2/3 cup milk 
 1 1/4 cups cream 
 1/2 teaspoon vanilla extract 
 500 g mascarpone cheese 
 1/4 cup strong brewed coffee (double espresso), room temperature 
 2 tablespoons Amaretto 
 2  packages ladyfinger cookies 
 1 tablespoon unsweetened cocoa powder

1.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.
2.In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
3.In a small bowl, combine coffee and Amaretto. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
4.Arrange half of soaked ladyfingers in bottom of a 7x11 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.