30 ladyfinger cookies
2 – 8 oz. packages of cream cheese, softened
24 fl.oz. (3 cups) heavy cream
2 tsp. vanilla extract – divided
1 tsp. brandy extract
1 cup strong espresso coffee
1 ¼ cups granulated sugar – divided
Chocolate bar for garnish

Line the bottom of a 9 x 13 glass pan with a single layer of ladyfinger cookies (about
15 cookies). Mix 1 cup of coffee, brandy extract, ½ cup of sugar and 1 tsp. of the
vanilla. Slowly pour ½ of this mixture over the cookies. Do it slowly so that each
cookie has the liquid poured over it.
Using a stand mixer or hand mixer, beat the cream cheese until smooth. Slowly
add the whipping cream. Initially beat on slow then gradually increase the speed.
Continue to mix until it looks like thickened whipped cream (8-10 minutes). Stir in
the remaining ¾ cup sugar and 1 tsp. of vanilla.
Spread half of the whipped cream mixture over the layer of cookies. Then add
another layer of cookies. Pour remaining coffee mixture evenly over the cookies.
Spread the rest of the whipped cream mixture over the second layer of cookies.
Shave some chocolate curls over the top for garnish. Cover and refrigerate until
chilled.