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cream cheese (8 oz.) room temperature
ladyfingers (7 oz.)
strong brewed black coffee
Have 4 - 8 ounce wine glasses ready.
In a chilled bowl, combine 3/4 cup of heavy cream and 1/4 cup sugar. Whip with a hand mixer until soft peaks form. Cover and refrigerate until ready for use.
In a large bowl, combine the cream cheese, 1/4 cup heavy cream, vanilla and the remaining 1/2 cup of sugar. Whip with a hand mixer until light and fluffy.
Reserve 4 ladyfingers for garnish.
Using one ladyfinger at a time, cut it in half, then dip it quickly into the coffee and place it into the bottom of the wine glass. Repeat with the other 3 glasses.
Put a heaping tablespoon of the cream cheese mixture on top of the ladyfingers in each glass.
Do another layer of ladyfingers dipped in the coffee, then another layer of cream cheese mixture, then one more layer of ladyfingers.
Top with remaining filling and dollop with whipped cream.
Break the reserved 4 ladyfingers in half and insert 2 halves onto the top of each glass.
Put the cocoa powder into a small sieve and tap it gently over each glass to dust the tops. Add a sprig of mint for garnish.
Refrigerate for at least an hour before serving.