by Carol Ann
1-2 packages Lady Finger Cookies
6 cup prepared Italian Espresso; strong & room temp
3 Extra Large Eggs; yolks and whites separated
1 large (8oz) package Cream Cheese; chilled, yet soft
1¾ cup Granulated Sugar
¼ cup Nestlé Toll House Cocoa for Baking
2 tbsp Powdered Sugar, sifted (Optional)
1 Ghirardelli or Hershey Milk Chocolate Candy Bar; shavings
Filling: In medium size bowl beat egg yolks with hand mixer on low setting for 30 seconds. Increase speed to medium, and add softened cream cheese to the egg yolks. When cheese and egg yolks are well blended, add the sugar and beat on medium until smooth and creamy. In separate bowl, beat egg whites on high setting until foamy, and stiff peaks begin to form. Fold stiff egg whites into cream cheese mixture and stir by hand to mix. Add semi-sweet chocolate powder and stir until well blended.
Dip the Lady Fingers, one at a time, into the strong coffee, then line them up vertically against the outside wall of a glass serving dish 6”- 9” round or 8”x 8” square, until sides of dish are completely covered with the coffee soaked cookies. Next, dip additional Lady Fingers into the strong coffee and line the bottom of the dish. Spread a thin (½") layer of the chocolate cream filling on top of the coffee soaked Lady Fingers. Dip more Lady Fingers into the strong coffee and add another layer on top of the chocolate cream filling. Repeat layering process three times, until ingredients are gone. The top layer should be the remaining chocolate cream filling.
Top pudding with a layer (½ to 1" thick) of dark and/or milk chocolate shavings. If desired; sift a light dusting of powdered sugar on top of chocolate shavings.
Cover pudding with air tight plastic wrap, and chill 4-6 hours prior to serving.
Uh hu… That’s what I’m talking about!
6 cup prepared Italian Espresso; strong & room temp
3 Extra Large Eggs; yolks and whites separated
1 large (8oz) package Cream Cheese; chilled, yet soft
1¾ cup Granulated Sugar
¼ cup Nestlé Toll House Cocoa for Baking
2 tbsp Powdered Sugar, sifted (Optional)
1 Ghirardelli or Hershey Milk Chocolate Candy Bar; shavings
Filling: In medium size bowl beat egg yolks with hand mixer on low setting for 30 seconds. Increase speed to medium, and add softened cream cheese to the egg yolks. When cheese and egg yolks are well blended, add the sugar and beat on medium until smooth and creamy. In separate bowl, beat egg whites on high setting until foamy, and stiff peaks begin to form. Fold stiff egg whites into cream cheese mixture and stir by hand to mix. Add semi-sweet chocolate powder and stir until well blended.
Dip the Lady Fingers, one at a time, into the strong coffee, then line them up vertically against the outside wall of a glass serving dish 6”- 9” round or 8”x 8” square, until sides of dish are completely covered with the coffee soaked cookies. Next, dip additional Lady Fingers into the strong coffee and line the bottom of the dish. Spread a thin (½") layer of the chocolate cream filling on top of the coffee soaked Lady Fingers. Dip more Lady Fingers into the strong coffee and add another layer on top of the chocolate cream filling. Repeat layering process three times, until ingredients are gone. The top layer should be the remaining chocolate cream filling.
Top pudding with a layer (½ to 1" thick) of dark and/or milk chocolate shavings. If desired; sift a light dusting of powdered sugar on top of chocolate shavings.
Cover pudding with air tight plastic wrap, and chill 4-6 hours prior to serving.
Uh hu… That’s what I’m talking about!
6-8 servings
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