Make the mascarpone filling. Place the mascarpone cheese in a bowl, and use an electric mixer to beat the mascarpone until smooth, about 1 minute. Add the vanilla and the cooled custard to the mascarpone, and beat for 1-2 minutes until smooth. Pour the cold heavy whipping cream into a separate bowl.
Separate the eggs, but keep only one of the whites. In a medium bowl, whisk the egg yolks and sugar together until the mixture is thick, pale yellow, and forms a ribbon when the whisk is lifted out of the bowl, about a minute. Add the remaining ¼ cup Baileys and mascarpone and whisk until the mixture is smooth.
If you prefer the taste of whipped cream to egg, you can make a gelatin set mousse consistency by adding gelatin to a bit of water or other liquid flavoring. When it's bloomed, heat it til the gelatin's just melted and stir in a bit of cream to help cool it down, then whip your cream to just before soft peaks and drizzle it in.
Arrange ladyfingers dipped-side down into a single layer in a 2- to 2 1/2-inch deep rectangular serving dish. Spread 1/2 of the ricotta-cream mixture on top. Repeat dipping and arranging remaining ladyfingers; spread remaining ricotta-cream mixture on top. Cover with plastic wrap; refrigerate until fully chilled, 10 to 12 hours.
Step 2. Using a double boiler, or makeshift double boiler set up, fill the pot with water and place on medium-high heat. In the glass bowl whisk together ¾ cup sugar and the egg yolks. When the water is simmering, place the bowl on top, being sure the water is not quite touching the bottom of the bowl. IpvLqEt. 167 340 307 328 257 190 251 477 496