Tiramisu

In a medium sauce pot add the egg yolks and sugar and whisk until they are well blended.

Whisk in the milk and put over medium heat, stirring constantly, until the mixture boils.
Still whisking, let it boil for 1 minute.
Remove from heat and allow to cool for a minute or two before you put it in the fridge for 1 hour.

In a separate medium bowl, beat the heavy cream and vanilla until stiff peaks form. (We're making whipped cream)

Stir in the Mascarpone cheese into the cooled egg yolk mixture. (it's now custard / pastry cream)

Get a 10 inch spring form pan out, in a small separate bowl add 1/2 the espresso and half the rum together.
Open up a package of the lady fingers, which should come split, (if they don't come split, you need to split them in half length-wise), now keeping the fingers together, you can flip them open and sprinkle their inner side with the espresso/rum mix. Depending on the saturation of liquid to lady finger is how strong your tiramisu will be. I suggest half saturated to start.

Line the sides of the spring form pan with the soaked lady fingers flat-soaked side out, continue until the outer edges all have a lady finger layer.

Now repeat with more lady fingers and cover the bottom of the spring form pan with one layer of saturated lady fingers.

Cover the bottom of the spring form pan with a layer of the custard/Mascarpone mix, using 1/3+ of the mix, then make a layer of the whipped cream, using 1/3+ of the mix), now grate a thin layer of the semi-sweet chocolate bar over the whipped cream.

Now repeat with a layer of soaked lady fingers, replenishing the espresso/rum mix when needed, another layer of Mascarpone/custard mix, whipping cream layer and another grating of the semi-sweet chocolate.

Now repeat with a final layer of soaked lady fingers, another layer of Mascarpone/custard mix, whipping cream layer and using a fine sifter, sprinkle the cocoa over the top in a uniform manner.
Finish with a last grating of semi-sweet chocolate.

Let this sit for 24 hours in the refrigerator before serving.

Serves 2-4 people
(fills a meatloaf shaped pan, 9”x5”)

Custard:
In a small saucepan, noheat, mix together:
2 egg yolks
1/4 cup fine white sugar
when blended well add in 4 tblsp milk, put over medium heat, stirring constantly, until the mixture boils. Still whisking, let it boil for 1 minute.
Remove from heat and allow to cool for a minute or two before you put it in the fridge for 1 hour.

Lady finger Dip:
Mix together (then set aside to cool):
1/3 cup espresso
2 tblsp Captain Morgan Spiced Rum (optional)

Whipped Cream:
1/2 cup heavy whipping cream
1/8 tsp vanilla extract
beat the heavy cream and vanilla until stiff peaks form.
8oz Marscarpone cheese, stir in the Mascarpone cheese into the cooled egg yolk mixture. (it's now custard/pastrycream)
1 Package of Lady Fingers (3oz)
2 tsp cocoa powder
2 oz semi-sweet chocolate bar

In a meat loaf sized pan or two smaller bowls, start to layer the ingredients, the bottom layer: first dip the lady fingers, if they’re attached you could use as many as you can comfortably dip,(they usually come split in half, if they don’t you will need to split them) into the espresso mixture, depending on the saturation of liquid to ladyfinger is how strong your tiramisu will be. I suggest half saturated to start.

Layer two: cover the bottom of the pan with a layer of the custard, using 1/3 of the mix, then make a layer of the whipped cream, using 1/3 of the mix), now grate a thin layer of the semi-sweet chocolate bar over the whipped cream.

Now repeat with a layer of soaked lady fingers, another layer of custard, then the whipping cream layer and when your at the top final layer, using a fine sifter, sprinkle the cocoa over the top in a uniform manner. Cover and put in the fridge for 6 hours minimum, over night preferred.