230g | cream cheese, softened |
1/2 cup | icing sugar |
2 tbsp | vinegar |
1 cup | whipped cream |
12 pcs | ladyfingers biscuit |
1/2 cup | cold nescafé (i put 3 tbsp) |
2 tbsp | cocoa powder |
Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until smooth. Beat in vinegar on low speed; set aside.
Beat whipping cream in chilled small bowl on high speed until stiff peaks form.Fold into cream cheese mixture. Split ladyfingers horizontally in half.
You must login/register to comment
Arrange half of the ladyfingers, cut sides up, on bottom of ungreased square pan, 8x8x2 inches, or round pan, 9x1 1/2 inches.
You must login/register to comment
Drizzle 1/4 cup of the espresso over ladyfingers. Spread half of the cream cheese mixture over ladyfingers.
You must login/register to comment
Arrange remaining ladyfingers,cut sides up,on cream cheese mixture.Drizzle with remaining 1/4 cup espresso.Spread with remaining cream cheese mixture.
You must login/register to comment
Sift or sprinkle cocoa over top. Cover and refrigerate about 4 hours or until filling is firm. Store covered in refrigerator.
You must login/register to comment
You must login/register to comment
You must login/register to comment