Whisk the egg yolks, sugar, and milk until well blended.

Cook under medium heat, stirring constantly until mixture
boils for 1 minute.

Remove from heat and allow to cool enough to safely touch it. Then chill in refridgerator for 1 hour.

In a medium bowl beat the heavy cream, marscapone cheese, vanilla extract, and the yolk mixture until smooth.

Combine coffee (and rum) in a shallow bowl. Swiftly dip both sides of the lady fingers/castella cake into coffee mixture.

*If you leave your lady fingers/castella cake in the mixture too long, you will need more coffee. The cake part will also become more soggy upon consumption.

Arrange half of the soaked lady fingers/castella cake on the bottom of a 7x11" dish and spread the cream mixture over it. Repeat the layers and sprinkle cocoa powder on the last layer.

Refrigerate for 4-6 hours until set.

*I usually make it in the morning on the planned day of consumption, or a day before.