Step 1

Preheat oven to 350 degrees F. Line 3 baking sheets with parchment paper. Trace the bottom of an 8x8” or 9x9” square pan or 9” round cake pan on each piece of parchment paper. Set aside.

Step 2

In the bowl of a standing mixer fitted with the wire whisk attachment (or in a large bowl with a hand-held mixer), whip egg yolks and 1/4 cup of sugar with an electric mixer until thick and pale. Transfer mixture to a different bowl, scraping the bowl clean. Rinse off the beater.

Step 3

In the bowl of a standing mixer fitted with the wire whisk attachment (or in a large bowl with a hand-held mixer), whip egg whites. Once the mixture starts to thicken, add the remaining ½ cup sugar and continue beating. Once stiff peaks form add vanilla and beat to combine.

Step 4

Gently stir in egg yolk mixture on low speed.

Step 5

Add flour and salt and gently stir or fold in with a spatula. The batter should be thick and pale yellow.

Step 6

Pour about 1 cup of batter into the center of each square traced on the parchment paper. Evenly spread it out to fit the square, leaving about ¼” border. The batter should be about 1/2” thick.

Step 7

Bake in preheated oven for 10-12 minutes, until set and very lightly browned. Carefully transfer parchment paper to a wire rack to cool.

Step 8

Once cooled, carefully remove the lady finger squares from the parchment paper, set aside to use in the recipe.

Step 9

Brew coffee and let it cool. (or use instant coffee or instant espresso and brew 1 ¾ cups).

Step 10

Whisk the rum into the coffee, then pour the mixture into a large dish or baking pan that will fit the layers. Set aside.

Step 11

In a medium saucepan, whisk together egg yolks, milk and sugar until combined.

Step 12

Cook over medium heat, whisking constantly, until mixture boils. Turn heat to medium- low and boil for 1 minute, remove from heat and transfer the mixture to a container with lid – but don’t put the lid on yet. Leave the lid open and whisk the mixture every few minutes until it’s cooled slightly. Then put the lid on and chill in the refrigerator for 1 hour. NOTE: this can be done before you bake the lady fingers, if desired, so it has time to cool. It can even be done the day before and chilled overnight.

Step 13

In the bowl of a standing mixer fitted with the wire whisk attachment (or in a large bowl with a hand-held mixer), Beat the heavy whipping cream and powdered sugar until stiff peaks form, transfer to a different bowl.

Step 14

In the same bowl used to beat whipping cream (but with the cream no longer in it), beat the chilled custard, mascarpone and vanilla with the paddle attachment until combined.

Step 15

Gently fold in beaten whipping cream.

Step 16

Quickly dip one of the three lady finger layers into the soaking liquid for about 5-10 seconds. Do not drop it in and let it sit or it will soak up too much liquid and fall apart. Remember, homemade lady fingers are more delicate than store-bought. If using hard store-bought you will need to soak them longer.

Step 17

Place it in the bottom of the baking dish you used to trace the shape.

Step 18

Spread 1/3 of the filling mixture evenly on top of the layer.

Step 19

Repeat with the second and third lady finger layers and remaining custard. Alternating soaked lady finger, custard, soaked lady finger, custard.

Step 20

Sprinkle cocoa powder over the top custard layer.

Step 21

Chill for at least 8 hours, or overnight.

Step 22

Cut into square portions and serve.