8 tablespoons of unsalted butter, softened
3 large egg whites
3 large egg yolks
200g of heavy cream, strained
200g of light cream cheese, softened
3 tablespoons of whole milk, cold
1 1/2 cups of strong brewed coffee, cooled
1 tablespoon of dark rum or other spirits
1 package of ladyfingers
Cocoa powder
8 tablespoons of unsalted butter, softened
3 large egg whites
3 large egg yolks
200g of heavy cream, strained
200g of light cream cheese, softened
3 tablespoons of whole milk, cold
1 1/2 cups of strong brewed coffee, cooled
1 tablespoon of dark rum or other spirits
1 package of ladyfingers
Cocoa powder
Whisk the egg whites until stiff peaks form with two tablespoons of butter
In a stand mixer, beat the egg yolks with the remaining butter until smooth and creamy
Add the heavy cream, light cream cheese, and continue beating until well combined
Fold in the egg whites into the creme mixture
In a separate bowl, whisk together the coffee and spirits
Dip the ladyfingers and use them to line a large serving dish or refrigerator-proof container
Cover with the creme mixture and refrigerate for at least 6 hours or overnight
Sprinkle with cocoa powder
