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Servings 8


  • 8 ounces semisweet chocolate
  • 1 cup sugar
  • 4 egg yolks
  • 1 1/2 teaspoons vanilla
  • 8 ounces cream cheese cut into pieces, room temperature
  • 1 3/4 cups chilled whipping cream
  • 1 cup esspresso
  • 1/2 cup Kahlua liquor
  • 1 large package Lady Fingers 4 sleeves of 12 biscuits


  • Finely chop chocolate in processor. Set aside.

    Mix sugar and egg yolks in processor 30 seconds. Add vanilla and process until pale yellow, about 1 minute. Add cheese in batches and blend until smooth. Transfer to medium bowl. Cover and chill 1 hour.

    Beat whipping cream until stiff. Fold into cream cheese mixture. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 2 days ahead.)

    Pour espresso and Kahlua into large shallow dish. Dip lady fingers in espresso/Kahlua mixture, turning to coat all sides lightly. Arrange on bottom of 10-cup shallow dish, alternating directions for multiple layers. Sprinkle with 1/2 of remaining espresso and kahlua mixture. Sprinkle with half of chocolate. top with chilled cheese mixture. Sprinkle remaining chocolate over. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.)

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