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1
Fill a medium saucepan halfway with water and bring it to a boil over medium/high heat, then reduce the heat so that the water is simmering.
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2
Whisk egg yolks, milk and sugar together in a medium metal bowl, then place the bowl on top of the saucepan.
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3
Stir the mixture often for 8 to 10 minutes or until the mixture thickens.
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4
Remove the bowl from the heat, and to it add the 2 cups of mascarpone cheese and the vanilla.
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5
Whisk the cheese until it smooths out.
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6
In a separate bowl, whip the cream with an electric mixer until thick.
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7
Slowly fold the whipped cream into the mascarpone mixture until it's completely incorporated, but don't over mix or it will lose its fluff and flatten out.
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8
Combine the espresso and Kahlua in a large, shallow bowl.
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9
One-by-one, quickly dip each ladyfinger in the espresso.
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10
The ladyfinger will soak up the espresso like a sponge, so dip quickly.
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11
Arrange half of the dipped ladyfingers side-by-side on the bottom of an 8 x 8 inch serving dish or baking pan.
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12
Spoon about half of the cheese mixture over the ladyfingers, then add another layer of soaked ladyfingers on top of the cheese mixture.
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13
Spoon the remaining cheese mixture over the second layer of ladyfingers and spread it evenly.
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14
Put two t. of cocoa powder in a tight-mesh strainer and gently tap the side of the strainer to add an even dusting of cocoa powder over the top of the dessert.
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15
Cover and chill for several hours.
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16
To serve, slice the dessert twice across and down creating 9 even portions.
