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1
Heat 3/4 cup (175 ml) of the milk over low heat.
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2
In a saucepan combine granulated sugar and cornstarch.
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3
Add remaining 1/4 cup (60 ml) milk and the egg yolks.
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4
Whisk until smooth.
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5
Gradually stir in hot milk.
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6
Cook and stir over medium heat until thick and bubbly; reduce heat.
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7
Cook and stir 2 minutes more.
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8
Stir in rum or brandy, butter, and vanilla.
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9
Cover surface with plastic wrap; cool.
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10
Refrigerate until cold, about 3 hours (mixture will be very thick).
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11
Allow mascarpone to stand at room temperature for 30 minutes.
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12
Stir mascarpone until smooth; fold in custard.
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13
In a chilled small bowl, beat whipping cream just until stiff peaks form.
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14
Fold into custard mixture.
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15
In a small bowl dissolve coffee crystals in 3/4 cup (175 ml) water; add liquer.
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16
Brush 12 Ladyfingers with half of coffee mixture.
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17
Arrange in the bottom of a 2-qt.
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18
square baking dish.
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19
Spread half of the custard mixture on top and sprinkle with half of grated chocolate.
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20
Repeat with remaining Ladyfingers, coffee, custard, and chocolate.
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21
Cover; chill 8 hours or overnight.
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22
To serve, sprinkle powdered sugar over top.
