Make one 9 x 9-inch square
 
Pastry cream
 
2 cup (470 ml) Milk
1/4 cup (50 g) Sugar
4 tbsp (60 g) Cornstarch
2 tsp Vanilla extract or bean paste
1/8 tsp Salt

Mascarpone cream
 
4 oz (113 g) Mascarpone cream cheese at least 30% fat
8 oz (228) Cream cheese 9% fat
1 cup (240 ml) Whipping cream
2 tbsp Powdered sugar or more to taste
1 tsp Vanilla vanilla extract

Coffee mixture
 
1 cup (240 ml) Brewed coffee or espresso
1/4 cup (60 ml) Marsala Cream de cacao, brandy or rum

Plus
 
26 Ladyfinger biscuits

1/4 cup (20 g) Cocoa powder for dusting

Pastry cream
 
Combine – In a heavy-bottom saucepan combine the sugar, cornstarch, and vanilla extract. Gradually pour the milk, using a whisk to combine. Make sure there are no lumps

Thicken – Place the saucepan over medium heat and cook stirring constantly. The milk will thicken as it cooks. When the milk thickens and coats the back of a wooden spoon. Cook for one to two minutes more.

Cool – Pour into a bowl and cover with plastic wrap. Make sure the plastic touches the top surface of the custard to prevent a skin from forming at the top. Cool to room temperature.

Prepare Coffee mixture – combine hot coffee, and alcohol – set aside to cool

Whip the heavy cream with powdered sugar until stiff peaks form.

Mascarpone cream – In a large bowl cream the mascarpone and cream cheese with a whisk to remove lumps. Add the cooled pastry cream and combine well. Then fold in the whipped cream.

Assemble

Layer 
– Dip each ladyfinger briefly in the coffee liquid and layer them into a 8 x 8 square baking pan. 
– Top with half the mascarpone cream mixture and smooth evenly with an offset spatula. 
– Top with more ladyfingers dipped in coffee. 
– Then, pour the remaining mascarpone cream mixture on top. Smooth well with an offset spatula.

Chill – Place the dish in the refrigerator to chill for at least 4 to 6 hours preferably overnight.

Cocoa powder – Dust the top generously with cocoa powder before serving.