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Cake assembly
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Chocolate mousse
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3/4 cup sugar
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1/2 cup Strega, kirsch, or rum
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20 to 25 ladyfingers, cut in half
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1. Combine the sugar and 3/4 cup water in a small pot and bring to a simmer.
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2. Mix together the simple syrup (you should have 3/4 cup) and the Strega. Dip half of each ladyfinger in the syrup until slightly softened.
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3. In a 2-quart glass serving bowl, alternate layers of 1/3 of the mousse followed by 1/3 of the ladyfingers, finishing with the mousse.
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Cover and chill at least 8 hours or up to 2 days.
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Creme anglaise
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2 cups milk
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1 vanilla bean, split and scraped
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1/2 cup plus 2 tablespoons sugar
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5 egg yolks
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Chocolate curls or shavings, if desired
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1. Bring the milk, vanilla bean scrapings and pod, and 1/2 cup of the sugar to a simmer in a large saucepan over medium-low heat, stirring occasionally. Immediately remove the saucepan from the heat and discard the vanilla bean.
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2. In a large bowl, whisk the egg yolks until thickened slightly and well combined. Gradually add about 1/2 cup of the hot milk mixture into the yolks and whisk until well incorporated. Pour the egg mixture into the saucepan with the remaining milk mixture, stirring constantly. Add the remaining 2 tablespoons of the sugar. Cook over low heat, stirring constantly until thickened slightly and the mixture lightly coats the back of a spoon, about 5 minutes. Alternatively, dip a spatula in the sauce and run your finger through it. If your finger makes a trail rather than causes all of the custard to run off, the sauce is ready.
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3. Remove the sauce from the heat and strain into a clean bowl. Place the bowl in a larger bowl filled with ice to cool. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
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4. To serve, sprinkle the cake with chocolate curls or shavings, if desired, and allow your guests to scoop the cake into serving bowls at the table. Pass the creme anglaise separately.
