1tbspchocolate curlsflakes, or unsweetened cocoa powder
Instructions
In a medium saucepan, whisk together egg yokes 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.
In a medium bowl, beat cream with vanilla until stiff peaks form.
Whisk mascarpone into yoke mixture until smooth.
In a small bowl, combine coffee and rum. Drizzle ladyfingers with coffee mixture.
Arrange half of soaked ladyfingers in bottom of an 8x10 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with chocolate.