Step 1

First, make coffee and set it aside to cool.

Step 2

Separate eggs and put yolks into a heatproof bowl.  Whisk in sugar (1/4 cup) and set bowl over a pot of water (make sure water isn't close to touching bowl).  Bring water to a boil, lower heat and cook, whisking, for about 5 minutes - until mixture thickens into a creamy yellow custard.  Set bowl aside so custard can cool.  Whisk it every couple of minutes so it doesn't form a skin.

Step 3

Whip cream with vanilla (1/2 tsp) and sugar (1/4 tsp) until stiff peaks form.  Set aside.

Step 4

In a small bowl, use a hand mixer to cream together cream cheese, whipping cream (2 tbsp) and butter until fluffy and smooth.

Step 5

Use the mixer to blend the "mascarpone" into the cooled custard.  Fold in whipped cream.

Step 6

In a shallow dish, combine coffee, rum extract and vanilla extract (1/2 tsp).  Dip ladyfingers into coffee mixture one at a time.  Don't soak them - just dip for about one second, flip over and dip the other side for one second.  Then assemble in a layer in the bottom of whatever dishes you're using.**

Step 7

Add a layer of the creamy custard on top of the ladyfingers.  Sprinkle with a dusting of cocoa powder from a small sieve.  Continue to layer until you run out of ingredients.

Step 8

Chill at least 4 hours but up to 24 hours.Enjoy! :)