Source of Recipe
List of Ingredients
Ladyfingers ; 4-ounce pkg
1/2 c Coffee ; brewed espresso
2 tb Brandy
6 ea Egg ; separated
6 tb Sugar
1 1/2 lb Cream cheese
1/2 c Heavy cream
1/4 c Sour cream
4 tb Cocoa ; unsweetened powder
Mix cream cheese, heavy cream and sour cream together in a bowl.
Spread ladyfingers on a large baking sheet. In small bowl combine the coffee and brandy. Sprinkle the ladyfingers with this mixture, set aside.
In medium bowl, beat egg yolks and sugar with electric mixer until thick and lemon colored, 4 to 5 minutes. Add cream cheese mixture and blend on low speed until combined. In a large bowl, beat egg whites, until soft peaks form, 2 to 3 minutes. Using a spatula, fold whites into cream cheese mixture.
Line the bottom of an 8-cup souffle dish with half of the ladyfingers. Spread half the cream cheese mixture on the ladyfingers and sift 2 tablespoons of cocoa over the surface. Repeat layers, ending with the cocoa. Cover with plastic wrap and refrigerate at least 2 hours. To serve, spoon onto serving plate.