1. Beat cream cheese, vanilla extract and powdered sugar in a large bowl with an electric mixer on medium speed until smooth. 2. Beat in the 2 tablespoons liqueur on low speed. Set aside. 3. In a separate bowl whip whipping cream on high speed until stiff peaks form. Fold into the cream cheese mixture. 4. Mix together the espresso coffee and 1/4 cup of liqueur. Set aside. 5. Split ladyfingers horizontally in half. Arrange half of the ladyfingers, cut sides up, on the bottom of a sprayed 8x8x2 inches square pan. 6. Drizzle 1/4 cup of the espresso/liqueur mixture over ladyfingers. 7. Spread half of the cream cheese/whipped cream mixture over ladyfingers. 8. Arrange remaining ladyfingers, cut sides up, on the cream cheese/whipped cream layer. Drizzle with remaining 1/4 cup of the espresso/liqueur mixture. 9. Spread with remaining cream cheese/whipped cream mixture. 10. Sift cocoa powder over top. 11. Cover and refrigerate about 4 hours or until filling is firm. Store covered in refrigerator. ---------------------------------------------------------------------------
Nutrition
Ingredients
