24 Lady Finger Cookies
2 cups strong, Brewed Coffee or Espresso, cooled
2 tbsp Cocoa Powder
2 tbsp Sugar
Chocolate Curls, for garnish
11×17 Pyrex or Glass Dish
1 ¾ cups Heavy Whipping Cream
⅔ cup Sugar
1 tsp Vanilla
1-8 oz brick Cream Cheese, softened
Using a mixer, whip the heavy whipping cream, sugar and vanilla together until soft peaks form (about 6-7 minutes on medium speed). Do not over mix or the whipped cream will not hold. Transfer about ¾ of the cream into another bowl.
Using the remaining whipped cream, turn the mixer on low speed and slowly add chunks of cream cheese in allowing it to smooth out with the cream. Once you’ve placed all the cream cheese in there, use a rubber spatula and fold the previously removed whipped cream back in until it is all incorporated. Again, do not over mix or the whipped cream will not hold the peaks and become grainy.
In a flat bottom bowl or plate, pour the brewed coffee in, to prepare assembling the layers.
Taking one lady finger at a time, submerge it into the coffee and quickly flip it to coat both sides followed by laying it immediately into the glass dish you will be using. Repeat this step until the bottom of the dish is covered with soaked lady finger cookies.
Spread half of the filling gently over the cookies using a rubber spatula and carefully flatten. You do not want to press it down as the soaked cookies will become mashed.
Repeat the previous two steps one more time, add another layer of espresso soaked ladyfingers, followed by spreading the remaining filling mixture.Smooth the top of to perfection and then use a sifter to dust cocoa powder on top. Garnish with chocolate curls and refrigerate for at least 2 hours before serving.
Serve and Enjoy!