|Cream cheese||16 Ounce, softened (Two 8 Ounce Packages)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Marsala wine||1⁄4 Cup (4 tbs)|
|Vanilla extract||2 Teaspoon|
|Whipping cream||2 Cup (32 tbs), whipped|
|Strong coffee/Espresso||1 Cup (16 tbs), chilled|
|Almond liqueur/1 teaspoon almond extract||2 Tablespoon|
|Ladyfingers||6 Ounce (Two 3 Ounce Packages, 24 Pieces)|
|Toffee bits||1 Cup (16 tbs) (Heath)|
In mixing bowl, beat cream cheese and sugar until light.
Blend in wine and vanilla.
Fold in whipped cream.
In small bowl or measuring cup, combine coffee and liqueur.
To assemble, split each ladyfinger in half horizontally and vertically.
Place four pieces in each of eight footed dessert or wine glasses.
Drizzle ladyfingers with coffee mixture.
Top with about 1/4 cup cream mixture and several teaspoons Heath Bits.
Repeat for two more layers, ending with Heath Bits.
Cover; refrigerate at least 2 hours before serving.