Prepare custard first by heating milk in a medium saucepan over medium heat to almost boiling (do not boil). Meanwhile whisk together egg yolks, sugar, cornstarch and salt in a medium stainless steel or glass bowl. Slowly stream in 1/2 of hot milk to yolk mixture while whisking consistently. Add remaining hot milk, continue whisking. Transfer back to saucepan. Cook over medium low heat, whisking constantly until mixture thickens-about 5-7 mins. Transfer to a clean bowl and stir in butter and vanilla. Cover with wax paper and chill for an hour.
Make coffee and let cool to room temperature.
For the whipped cream layer combine whipping cream, sugar and vanilla in a mixing bowl. Beat until stiff peaks form- about 1 min. Transfer to a pastry bag & refrigerate. See tips in post above for pastry bag replacement.
Once the custard layer is chilled, whip together with Mascarpone cheese and place into pastry bag.
Cut lady fingers into chunks- about 8 chunks per cookie. Set aside. Mix together room temperature coffee and amaretto.
Line up wine glasses and place desired amount of lady fingers in each glass as the bottom layer. Spoon 1-3 tbsp of coffee/liquor mixture over cookie chunks in each of the glasses until well saturated. Squeeze in a layer of custard and then a layer of whipped cream. Repeat with cookie, custard, whipped cream. Garnish with shaved chocolate or dust with cocoa powder. Refrigerate until served.
*Please use as many organic ingredients as possible.* Preparation time does not include chilling time. Adapted from Epicurious, All Recipes and FOOD.com.