3 tbsp of baking cocoa
3 tbsp sugar
2 tbsp water
2 cups whole milk
3 large egg yolks
1 cup sugar
2 cups mascarpone cheese
1 cup heavy cream
45 ladyfinger cookies
¼ cup min semisweet chocolate chips
2 tsp cinnamon
In a small saucepan, mix the cocoa, sugar and water with a whisk. Bring the mixture to a boil and cook, stirring constantly for 2 minutes. Stir in the milk and transfer to a shallow bowl. Cool
In a medium glass bowl, whisk the eggs and ½ cup of sugar until blended. Place the bowl over a simmering pot of water over medium heat. Whisk constantly until the eggs reach 160º.
Remove from heat, and with an electric mixer, beat on high until the eggs become thick and pale yellow. Add the mascarpone cheese and beat on medium speed until smooth.
In a cold bowl beat the heavy cream until thick and add the remaining sugar (1/2 cup). Beat until soft peaks begin to form. Fold the cream into the Mascarpone mix.
In a 13 x 9 casserole spread 1/3 of the new cream mixture.
Quickly dip half of the ladyfingers half into the cocoa and arrange over the cream in the casserole. Top with the remaining cream. Repeat the layers one more time.
Sprinkle with the mini chocolate chips and the cinnamon.
Cover and refrigerate at least 8 hours before serving.