2 cups crushed cream filled chocolate sandwich cookies
6 Tbsp butter, melted
¾ cup coffee flavored liqueur
2 (3-oz) pkg ladyfingers, separated and divided
2 (8-oz) blocks cream cheese, softened
2 (8-oz) containers mascarpone cheese, softened
1 cup granulated sugar
1 Tbsp vanilla extract
3 cups heavy cream, divided
1 Tbsp unsweetened baking cocoa
¼ cup powdered sugar
Instructions
Stir together crushed cookies and melted butter in a bowl; press into bottom of a lightly greased 9-inch springform pan. Refrigerate 30 minutes.
Pour liqueur into a shallow bowl. Dip half of ladyfingers in liqueur to slightly soften. Arrange side-by-side in a circular pattern over cookie layer, cutting to fit, if needed.
Beat cream cheese, and mascarpone cheese in a large bowl at medium speed with a mixer until fluffy. Add granulated sugar and vanilla; beat until blended. Set aside.
Beat 1½ cups cream at medium-high speed with a mixer until stiff peaks form. Fold beaten cream into cream cheese mixture. Spread half of mixture over ladyfingers in pan.
Dip remaining ladyfingers in liqueur to slightly soften. Arrange side-by-side in a circular pattern over cream cheese layer, cutting to fit, if needed.
Sift cocoa over ladyfingers.
Spread remaining cream cheese mixture over cocoa-dusted ladyfingers. Cover, and refrigerate overnight.
Beat remaining 1½ cups cream and powdered sugar in a bowl with a mixer at medium-high speed until stiff peaks form. Spread over cake.
Nutritional Information
Main
Total
Servings
6
Fat (g)
46
46
Sat. Fat (g)
27
27
Protein (g)
7
7
Carb (g)
39
39
Fiber (g)
1
1
T. Sugs (g)
29
29
A. Sugs (g)
26
26
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