Contests

Ingredients

• 2 cups Philadelphia cream cheese
• 500 grams Mascarpone cheese
• 1/2 cup Icing sugar
• 1 tablespoon Vanilla
• 3 tablespoons Kahlua (coffee liquor)
• 1 cup Whipping cream
• 6 Egg yolks
• 3/4 cup Sugar
• 200 grams Ladyfinger cookies
• 4 cups Brewed coffee
• 1 cup Chocolate cookie crumbs
• 1/2 cup Caramel sauce
• 3/4 cup Sugar (for caramel)
• 1/4 cup Water (for caramel)
• 1/3 cup Whipping cream (for caramel)

Directions

1. Whip the cream to a stiff peak and set aside.
2. Place cream cheese, vanilla and kahlua in the bowl of a stand mixer fitted with the paddle attachment.
3. Beat cream cheese on a medium speed until smooth, scrapping down the sides as you go.
4. Add mascarpone and icing sugar, mix until smooth.
5. Put egg yolks and 3/4cup sugar into a small metal bowl, whisk by hand over a pot of boiling water until the eggs become thick and pale yellow (about 5 mins)
6. Fold egg mixture into cream cheese mixture, and then fold in the whipped cream.
7. To make the caramel, place sugar and water in a small pot on high heat allowing the sugar to caramelize and become a light brown color.
8. Once the sugar is brown remove from heat and add the cream.
9. Line your 9 inch spring form pan with parchment paper.
10. Dip ladyfinger cookies into the coffee one at a time and layer the bottom of your pan. sprinkle with half of the cookie crumbs and half of the caramel sauce.
11. Use half of the cream cheese mixture to cover your first layer of ladyfingers.
12. Repeat the last two steps to complete the final layers of your cake. Dust the top of your cake with the cocoa and allow to rest for up to 3 hours.