Slit the vanilla pod lengthways, if using and scrape the seeds with the tip of a knife.

In a heatproof bowl set over pan of gently simmering water, whisk together the egg yolks & sugar with the vanilla seeds or extract until thick and creamy using a hand held electric or rotary whisk. The mixture is ready when a trail of foam forms as you lift up the beaters.

Mix the coffee with the rum liqueurs, dunk the Italian biscuits or sponge fingers quickly into the coffee, making sure they are completely immersed.

If using sponge fingers don’t leave in the coffee for more than a second, or they will turn soggy. Arrange the fingers in a layer in a serving dish and add half the mascarpone mix.

Slice strawberries and layer across the top of mascarpone mix, then repeat point 3 again.

Sift cocoa powder across the top, maybe some grated chocolate also, add some strawberries for garnish & affect.

Cover & refrigerate for at least 3 hours.