Ingredients
1 cup whipping cream
225 g cream cheese (room temperature)
½ cup icing sugar
2 tbsps rum
12 ladyfingers
½ cup sold prepared espresso or strong coffee
2 tsps cocoa powder
Method
1 Pour the whipping cream into a bowl, and place in the refrigerator to chill. The cream will whip better in a cold bowl.
2 Beat the cream cheese and icing sugar in another bowl until smooth. Then beat in the rum and set aside.
3 Beat the whipping cream until stiff peaks form. Gently spoon the whipped cream onto the cream cheese mixture. To fold together, use a rubber spatula to cut down vertically through the mixtures, then slide the spatula across the bottom of the bowl and up the side, turning the mixture over. Continue mixing in this way just until ingredients are blended.
4 Split each ladyfinger horizontally in half. Arrange half of them, cut sides up, over the bottom of an ungreased pan. Drizzle ¼ cup of the cold espresso over the ladyfingers. Spread half of the cream cheese mixture over the ladyfingers.
5 Arrange the remaining ladyfingers, cut sides up, over the cream cheese mixture. Drizzle with the remaining ¼ cup cold espresso, and spread with the remaining cream cheese mixture.
6 Sprinkle the cocoa over the top of the dessert. Cover and refrigerate about 4 hours or until filing is firm.
Enjoy !!
Ladyfingers are small, oval-shapped cakes sold in supermarket.
