Coffee, Rum and Marie biscuits Tiramisu

I've tried Tiramisu for the first time on my sister's demand for New Year's Eve. It is the most velvety dessert you'll ever come across, almost royal. Since its difficult to procure Italian ladyfingers in India, I've replaced the same with Marie biscuits which work perfectly well. The coffee and rum give it the adequate hit it requires and sort of cuts through the velvetness of the custard. It's a trifle you won't forget!

What you need:

5 egg yolks

3/4 cup white sugar

2/3 cup milk

200 ml amul whipping cream (any whipping cream would do)

2 tsp vanilla extract 

300 gm mascarpone cheese

4-5 tbsp instant coffee powder

4 tbsp Rum

200-220 gm Marie biscuits

4-5 tbsp icing sugar 

Directions:

In a medium saucepan, whisk together egg yolks and sugar until well blended. Keep whisking at all times.

Whisk in milk (in parts) and cook over medium heat, stirring constantly, until mixture boils.

Boil gently on low heat for 30 secs, add a tsp of vanilla essence, remove from heat and allow to cool slightly. The mixture should be of a spoon coating consistency.

Cover tightly and chill in refrigerator 1 hour.

In a medium bowl, beat cream with vanilla and icing sugar until it thickens to a spoon-coating consistency.

Whisk mascarpone into yolk mixture until smooth.

In a small bowl, combine coffee,rum and water. Dip marie biscuits in the coffee and rum mixture

Arrange half of soaked marie biscuits in bottom of a deep dish.

Spread half of mascarpone mixture over marie biscuits, then half of whipped cream over that. 

Repeat layers and sprinkle with cocoa and marie biscuits dust. Cover and refrigerate 4 to 6 hours, until set.