Eriylia's Recipes

250 g Philadelphia cream cheese
1/2 cup thickened cream
4 eggs separated
1/3 cup caster sugar
2 1/2 cups strong black coffee/Milo
1/3 cup caster sugar, extra
500 g savoiardi (sponge finger) biscuits
1/4 cup cocoa powder

1. Using electric beaters, beat the cheese cream until smooth. Add cream and egg yolks.

2. Using elecetric beaters, beat egg whites in a small bowl until soft peaks form. Add sugar gradually, beating constantly after each addition, until mixture is thick and glossy and sugar is dissolved. Using a metal spoon, fold into cheese mixture.

3. Combine coffee and sugar with hot water to taste. Quickly dip one-third of the sponge fingers into coffee mixture. Place/arrange into base of a container or bowl. Spread half of the cheese mixture over the biscuits. Repeat layering with dipped biscuits and cheese mixture. Sprinkle top with cocoa powder, referigerate overnight to allow flavours to mix and biscuits to soften. Decorate with extra whipped cream and chocolate shavings.