3/4 c. sugar
Whisk in a medium saucepan
2/3 c. milk
Whisk into egg mixture, cook over medium heat until it boils stirring constantly. Gently boil for 1 minute. Cool slightly. Cover tightly, chill 1 hour.
1 1/4 c. heavy cream
1/2 tsp. vanilla
Beat til stiff peaks form.
1 lb. mascarpone (warning: not cheap!!! I found it in the Walmart foreign cheese section. It was more than $3.00 for 1/2 pound)
Whisk into egg mixture until smooth.
2+ c. hot cocoa, room temperature (I made mine from scratch, here is the recipe link: http://www.verybestbaking.com/recipes/30258/Nestl%C3%A9-Toll-House-Hot-Cocoa/detail.aspx)
2 (3 oz.) pkg. ladyfingers (again I made mine from scratch. here is the link: http://allrecipes.com/recipe/ladyfingers/)
Use a 7 x 11 glass pan. Layer is the following order...
1. Ladyfingers that have been dipped or dunked in cocoa
2. Spread 1/2 mascarpone over fingers
3. Spread 1/2 whipped cream over mascarpone
4. Grate chocolate with potato peeler
Repeat.
Chill 24 hours. Buon Appetito!!!
PS Remember I used Pirouette Cookies to line the edges. This was only for show (and yumminess) it is completely optional.
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