Tiramisu II

In a medium saucepan whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat stirring constantly until mixture boils. Boil gently for 1 minute remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.

In a medium bowl beat cream with vanilla until stiff peaks form.

Whisk mascarpone into yolk mixture until smooth.

In a small bowl combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.

Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours until set.