Ingredients Jump to Instructions ↓

  1. 16 oz. cream cheese

  2. 3 T. milk

  3. 3 T.

  4. 1/2 c. Kahlua

  5. 1 t.

  6. 1/2 t. vanilla

  7. 3 oz. semi-sweet chocolate , coarsely grated, divided

  8. 1 1/2 c. whipping cream , divided

  9. 2 t. instant espresso coffee powder

  10. 2 T. water

  11. 9 oz. ladyfinger s

Instructions Jump to Ingredients ↑

  1. In large bowl, beat cream cheese, milk, powdered sugar, 3 T. Kahlua, 1 t. vanilla and ⅔ of grated chocolate. (Set aside remaining chocolate for top of dessert.) In small bowl, beat 1 c. cream until soft peaks form. With spatula or whisk, fold whipped cream into cheese mixture. In small bowl, combine espresso, ½ c. Kahlua, ½ t. vanilla and water. Separate ladyfingers into halves. Line 10 c. gladd or crystal bowl with ¼ of ladyfingers. Brush with 2 T. espresso mixture. spoon ⅓ of cheese mixture over ladyfingers. Repeat to make 2 more layers. top with remaining ladyfingers, gently pressing into cheese mixture. Brush with remaining espresso mixture. sprinkle remaining chocolate over top, reserving 1 T. for garnish. In small bowl, beat remaining ½ cream and 2 T. powdered sugar until soft peaks form. Spoon into decorating bag with large star tube. Pipe rosettes on top of dessert. Sprinkle with reserved chocolate on rosettes. Cover and refrigerate at least 2 hours.


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