Tiramisu

In medium sauce pan, beat egg yolks and sugar with whisk until combined.

Whisk in the milk.

Heat mixture to boiling over medium heat. Stirring constantly, so eggs don’t cook.

Reduce heat to low. Continue whisking for an additional 1 minute. Remove from heat.

Pour mixture into medium bowl. Place plastic wrap directly on top of the custard mixture to prevent a skin from forming. If some of the mixture has stuck to the pan do not scrape it into the bowl. Just leave it, it is scalded but the rest of the mixture will be good.

Place in refrigerator until completely chilled.

Add cream cheese and sour cream to custard mixture. Beat with electric mixer on medium speed until smooth; set aside.

In bowl of mixer fitted with whisk attachment, whisk the whipping cream and vanilla on high speed until light and fluffy; set aside.

Arrange ladyfingers horizontally in a 8×8 pan, you will use half of the lady fingers on the bottom of the pan and the other half will be used in the middle layer.

Brush the first layer of lady fingers with half of the strong coffee. You may have to brush over them a few times.

Spread half of the cream cheese mixture over ladyfingers and then spread half of the whipped cream on top.

Repeat with the remaining layer of lady fingers, cream cheese mixture and whipped cream.

Cover and refrigerate at least 6 hours or overnight.

Before serving, sprinkle with cocoa powder.