Chocolate Dream Dessert
|Ladyfingers||2 Dozen, split|
|Kahlua/Other coffee flavored liqueur||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Eggs||3 , separated|
|Vanilla extract||2 Teaspoon|
|Whipping cream||2 Cup (32 tbs), whipped|
|Sweetened whipped cream||1⁄4 Cup (4 tbs)|
|Chocolate curls||1⁄4 Cup (4 tbs)|
|Maraschino cherries||1⁄4 Cup (4 tbs)|
|Semi-sweet chocolate square||12 Ounce (12 Semisweet Chocolate Squares, 1 Ounce Each)|
|Cream cheese||16 Ounce, softened (2 Packages, 8 Ounces Each)|
Line bottom and sides of a 9-inch springform pan with ladyfingers, placing rounded sides of ladyfingers toward outside of pan.
Brush cut side of ladyfingers with Kahlua.
Place chocolate in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Beat cream cheese and sugar at low speed of an electric mixer until light and fluffy.
Add egg yolks, one at a time, beating well after each addition.
Stir in melted chocolate and vanilla; mix until smooth.
Beat egg whites (at room temperature) at high speed of an electric mixer until stiff peaks form.
Fold egg whites and whipped cream into chocolate mixture; pour into pan.
Cover and chill at least 8 hours.
Place on a serving platter, and remove rim from springform pan.
Garnish with whipped cream, chocolate curls, and cherries.