12 Pk ladyfingers
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
1 oz semi-sweet chocolate, chopped fine
2 tsp unsweetened cocoa powder
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.
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.
dessert with 1/2 of the remaining cream cheese mixtures;
smooth top. Sprinkle with remaining chocolate mixture.
refrigerate several hours before serving.