Ingredients
3/4
cup water
1/4
cup granulated sugar
2
tablespoons instant espresso coffee powder or granules
2
cups whipping cream
1
package (8 oz) cream cheese, softened
1/2
cup powdered sugar
2
teaspoons vanilla
2
packages (3 oz each) ladyfingers
6
teaspoons unsweetened baking cocoa
Preparation
In 1-quart saucepan, stir together water, granulated sugar and coffee powder. Heat to boiling over medium-high heat; boil 1 minute, stirring constantly, until sugar is dissolved. Remove from heat.
Reserve 2 tablespoons of the whipping cream. In chilled small deep bowl, beat remaining whipping cream with electric mixer on high speed until stiff peaks form; set aside. In medium bowl, beat cream cheese, powdered sugar, vanilla and reserved 2 tablespoons whipping cream with electric mixer on medium speed until smooth. Fold in whipped cream.
In ungreased 9-inch round (2-quart) glass dish or trifle dish, arrange one-third of the ladyfingers. Brush with one-third of the coffee syrup (do not soak). Spread one-third of the cream cheese mixture over ladyfingers. Sprinkle with 2 teaspoons of the cocoa. Repeat layers twice with remaining ladyfingers, coffee syrup, cream cheese mixture and cocoa. Cover; refrigerate at least 4 hours but no longer than 24 hours.
