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Makes 6 servings


2 packages (3 ounces each) ladyfingers, thawed if frozen, split in half horizontally
3/4 cup brewed espresso*
2 tablespoons coffee liqueur or brandy (optional)
1 package (8 ounces) cream cheese, softened
2 tablespoons sugar
1/3 cup sour cream
1/2 cup whipping cream
2 tablespoons unsweetened cocoa powder, divided
Chocolate curls and mint leaves (optional)

*Use fresh brewed espresso, instant espresso powder prepared according to directions on jar or 2 teaspoons instant coffee powder dissolved in 3/4 cup hot water.


  1. Place ladyfingers on baking sheet. Let stand, uncovered, 8 hours or overnight to dry. Or, dry ladyfingers by placing on microwavable plate. Microwave on MEDIUM-HIGH (70%) 1 minute, turn ladyfingers over. Microwave on MEDIUM-HIGH 1 to 1-1/2 minutes or until dry.
  2. Combine espresso and liqueur, if desired, in small bowl. Dip half the ladyfingers in espresso mixture; place in bottom of 2-quart serving bowl.
  3. Beat cream cheese and sugar with electric mixer at medium speed until fluffy; add sour cream, beating until blended. Add whipping cream, beating until smooth. Spread half the cheese mixture over ladyfingers.
  4. Place 1 tablespoon cocoa in fine strainer. Lightly tap rim of strainer and dust cocoa over cheese layer.
  5. Dip remaining ladyfingers in espresso mixture. Place over cheese mixture in serving bowl.
  6. Spread remaining cheese mixture over ladyfingers. Dust remaining 1 tablespoon cocoa over cheese layer. Refrigerate, covered, 4 hours or overnight. Garnish with chocolate curls and mint leaves, if desired.

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