approx. 13 cm by 18 cm rectangular container
Servings: 2 servings
- 100 gram cream cheese softened
- 1/2 cup caster sugar
- 200 ml heavy whipping cream chilled
- 2 tbsp rum
- 1 tsp vanilla extract
- 1 tsp gelatine powder + 2 tbsp water
- 250 ml coffee + 2 tbsp rum
- 11 ladyfinger biscuit
- unsweetened cocoa powder
Beat softened cream cheese with a hand mixer until it is spread out.
Then, scatter in caster sugar and whip until it is nicely combined.
Meanwhile, microwave gelatine powder and water for about 20 seconds.
Drizzle in chilled heavy whipping cream into the cream cheese mixture and whip until the mixture is thickened.
Flavour it with some rum and vanilla extract. Continue beating until the mixture thickens back, leaving a ripple effect when it’s being mixed.
Stir in gelatine mixture when it is cooled. Continue beating for a minute to ensure it is well distributed. Put it into the fridge for an hour.
The mixture will be a little runny once you add the gelatine mixture but not to worry.
Once the cream has been well chilled, whip it on high speed until it thickens back, leaving a ripple effect when it’s being mixed.
To assemble, soak ladyfinger biscuits into coffee until saturated and arrange them neatly into a rectangular pan (approx. 13 cm by 18 cm).
Then, pour half of the cream mixture into the pan.
Arrange the rest of the soaked ladyfinger biscuits neatly, then drizzle the rest of the cream over.
Cover with a lid and let it chill overnight to firm everything up together.
Dust cocoa powder upon serving.