Instructions: Beat egg yolks and sugar in 2-quart saucepan with wire whisk until well blended. Beat in milk. Heat to boiling over medium heat, stirring constantly; reduce heat to low. Boil and stir 1 minute; remove from heat.

Place plastic wrap or waxed paper directly onto egg yolk mixture in saucepan. Refrigerate 1 hour.

Mix egg yolk mixture and cheese with wire whisk until smooth. Beat cream and vanilla in chilled bowl with electric mixer on high speed until stiff.

Separate ladyfingers horizontally in half. Mix espresso and rum. Drizzle ladyfingers with espresso mixture.

Arrange half of the ladyfingers in single layer in ungreased rectangular baking dish, 11X7X1 1/2 inches. Spread half of the cheese mixture then half the whipped cream over the ladyfingers. repeat layers. Sprinkle with cocoa. Cover and refrigerate 4 to 6 hours or until set. Refrigerate any remaining desert.

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