Ingredients

• 6 egg yolks
• ¾ C of sugar
• ⅔ C of milk
• 1 ¼ C of heavy / double cream
• ½ tsp of vanilla extract
• 500 g of mascarpone cheese
• ¼ C of strong brewed coffee (cooled)
• 2 Tbsp of rum
• 200 g of sponge / lady fingers
• 1 Tbsp of cocoa powder
• 1 bar of dark chocolate (frozen)

Directions

1. In a medium saucepan, whisk together the egg yolks and sugar until well blended. Whisk in the milk and cook over medium heat, stirring constantly, until mixture boils for 1 minute. Remove from heat and allow to cool slightly before covering tightly with cling film, then chill in refrigerator for 1 hour.
2. In a medium bowl, beat the heavy / double cream with vanilla extract until stiff peaks form.
3. After the hour of chilling the egg yolk mixture, whisk the mascarpone into mixture until smooth.
4. In a small bowl, combine the coffee and rum. Dunk the sponge / lady fingers into the mixture quickly (do not allow them to soak).
5. Arrange half of the soaked ladyfingers in the bottom of a baking dish. Spread half of the mascarpone mixture over cookies, followed by half of the whipped cream.
6. Lightly dust some cocoa powder on top of that layer, followed by some shaved chocolate bar (using a vegetable peeler, make sure the chocolate is from the freezer for best results).
7. Repeat the layers until everything is used up, ending with the cocoa powder / chocolate layer on top.
8. Cover the tiramisu and refrigerate for 4 to 6 hours, until set.