This evening marks the third time we're preparing this meal this week. It's unbelievably delicious.

Servings: 8

6 large egg yolks
3/4 cup granulated sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon pure vanilla extract
8 ounces mascarpone cheese
1 cup strong brewed coffee, cooled
1/4 cup coffee liqueur (optional)
24 ladyfingers
2 tablespoons unsweetened cocoa powder

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 the mixture boils. Boil gently for 1 minute, then remove from heat and allow to cool slightly. Cover tightly and chill in the refrigerator for 1 hour.

In a medium bowl, beat the heavy cream with vanilla extract until stiff peaks form.

Whisk the mascarpone cheese into the chilled yolk mixture until smooth.

In a small bowl, combine the coffee and coffee liqueur (if using).

Quickly dip each ladyfinger into the coffee mixture and arrange a single layer in a 9x13 inch dish.

Spread half of the mascarpone mixture over the ladyfingers, then half of the whipped cream.

Repeat the layers with the remaining ladyfingers, mascarpone mixture, and whipped cream.

Cover and refrigerate for at least 4 hours, or overnight.

Before serving, dust the top with cocoa powder.