Preparation

1. Whisk egg yolks and sugar until well combined. Cook the mixture at  medium heat over a double boiler, whisking constantly until mixture boils. The volume will increase. Remove from heat and cool. Cover and chill for at least an hour. 

2. Beat cream and vanilla in a bowl until stiff peaks form.

3. Whisk mascarpone into the chilled yolk mixture until smooth.

4. In a small bowl, combine coffee and coffee liquor/rum. Split ladyfingers in half lengthwise and lightly brush with the coffee mixture.

5. Assembly: 

Option 1 using a rectangular 7 x 11 pan:

Arrange half of soaked ladyfingers in the bottom of the rectangular pan. Spread half of the mascarpone mixture over the ladyfingers, then half of the whipped cream over that. Repeat layers and sprinkle with cocoa and chocolate curls. Cover and refrigerate 4 to 6 hours, until set.

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Optional 2 using a 8 inch cake ring (like in the picture above):

Place the cake ring lined over the serving plate and arrange un soaked ladyfingers (without the espresso) inside the ring vertically. Arrange half of soaked ladyfingers in the bottom. Spread half of the mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa and chocolate curls. Cover and refrigerate 4 to 6 hours, until set. Remove the cake ring and tie a pretty ribbon around it. ​ 

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Original recipe from Allrecipes​