Tiramisu

In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon. Remove from heat and allow to cool slightly. Cover tightly and chill for 1 hour.

Whip cream with vanilla until stiff peaks form.

Whisk mascarpone into custard 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 (overnight is better).

Tip: If custard begins to curdle, remove from heat immediately and whisk in another egg yolk or a teaspoon of corn starch dissolved in a bit of extra milk. Continue cooking over low heat until combined.