50 grams of sugar
15 ml of water
1 teaspoon vanilla extract
150 ml of whipped cream
200 grams of cream cheese
24 biscuits (lady fingers)
60 ml of water
60 grams sugar
1 heaping teaspoon of instant coffee
4 teaspoons bittersweet cocoa powder
In a heatproof bowl lightly beat the egg yolks with the sugar and elgua using an electric mixer or wire whisk.
Beat bath (supporting the bowl over a saucepan with water)
Always stirring for three minutes.
Remove from heat add vanilla and beat until the temperature drops.
Whip the cream until it forms soft tips.
Add cream cheese and integrate then incorporate the beaten yolks with soft movements. Set aside.
Place water and sugar in a saucepan over heat.
When sugar dissolves add the coffee.
Stir and let cool.
To assemble the dessert
Submerge each ladyfinger in the coffe mixture for 50 to 10 seconds until completely soaked.Break the ladyfingers in half to be sure. Then put them in the bottom glass..
Then add about 1 or two tablespoons of the cream cheese.
Place another layer of biscuits and one layer of filling and repeat covering with the remain lady fingers
Refrigerate about 3 hours. .
Before serving sprinkle each glass with a teaspoon of cocoa and serve with some raspberries.
This dessert can also be frozen up to two months