12 Pk ladyfingers candy bars
2 egg yolks
1/2 cup powdered sugar
4 oz softened cream cheese, beaten until fluffy
1/3 cup whipping cream, whipped
1/4 cup kahlua
1/2 tsp instant espresso powder, dissolved in 1 tablespoon water
1 oz semi-sweet chocolate, chopped fine
2 tsp unsweetened cocoa powder

Preheat oven to 325°F Arrange ladyfingers in single layer on baking sheet. Toast in oven 10 minutes. Set aside. Whisk yolks with sugar until smooth and thck in medium bowl. Whisk in cream cheese. Fold In whipped cream. Stir kahlua into espresso mixture. combine chopped chocolate and cocoa in another small bowl.

Place 2 tablespoons cream cheese mixture in bottom of each of two (12 oz) wine goblets or desert dishes. Top each with 3 ladyfingers, 3 to 4 teaspoons Kahlua Mixture and 1/3 cup cream cheese mixture. Cover each with 1/4 of chocolate mixture, 3 ladyfingers and 3 to 4 teaspoons Kahlua mixture.

Top each dessert with 1/2 of the remaining cream cheese mixtures; smooth top. Sprinkle with remaining chocolate mixture.

Cover; refrigerate several hours before serving.