1 cup sugar
4 egg yolks
1 1/2 teaspoons vanilla
8 ounces cream cheese, cut into pieces, room temperature
1 3/4 cups chilled whipping cream
1 tablespoon instant espresso powder diluted in 1 1/4 cups , cooled
1 12-ounce prepared pound cake, cut into 3 1/2x1x1/2-inch strips
Mix sugar and egg yolks for 30 seconds. Add vanilla and process until pale yellow, approx 1 minute. Add cream cheese in batches and blend until smooth. Transfer to medium bowl. Cover and chill 1 hour.
Beat whipping cream until stiff. Fold into cream cheese mixture. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 2 days ahead.)
Pour espresso into large shallow dish. Dip pound cake fingers into espresso, coating all sides with a light coat. Place each strip of pound cake on the bottom of 10-cup shallow dish, very close together, and mold together. Sprinkle with half of chocolate pieces. Top with cream cheese mixture and sprinkle remaining chocolate pieces. Cover and refrigerate for at least 2 hours up to 24 hours.
This blog recipe is part of Lisa’s Sweets for a Saturday post this week…
Recipe adapted from: Bon Appétit