Prep Time: 0

Yield: 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)


  1. 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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