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1
In a mixing bowl beat the egg yolks and sugar together until very pale yellow and then transfer to a double boiler or a bowl set over a pan of simmering water.
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2
Slowly add the milk to the egg sugar mixture, whisking all the way, while on the heat. Continue whisking until the mixture thickens and heavily coats the back of a spoon.
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3
Remove the bowl from the heat and stir in the gelatin mixture and vanilla extract. Cool to room temperature and then refrigerate a few hours to thicken more. ( You can do this the day before assembling the dessert)
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4
Whip the cup and a half of whipping cream and then fold into the pudding mixture. Return to the fridge until ready to assemble.
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5
In a large mixing bowl beat the mascarpone, powdered sugar and vanilla. Slowly add the whipping cream while continuing to beat until fluffy.
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6
Line a 9x13 inch baking pan with high sides with a single layer of the chocolate graham crackers, breaking some of them to fit in the pan. ( I use a disposable pan with a domed lid)
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7
Spread 1/2 of the pudding filling over the crackers to completely cover and then place another single layer of graham crackers over.
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8
Spread 1/2 of the whipped mascarpone and whipping cream topping over and then drizzle with a little chocolate and caramel sauce and scatter with the chopped nuts.
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9
Repeat with another layer of crackers, the remainder of the pudding filling, more graham crackers and then top with the remaining mascarpone and whipped cream topping. Drizzle with more chocolate and caramel sauce and sprinkle with the nuts.
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10
Cover and place in the freezer until ready to serve or at least 6 hours. (Can be made a week ahead) When ready to serve, let the dessert sit out for 20 minutes or so before cutting into small squares.
