Ingredients
1 (8 oz.) Package cream cheese, softened
1/4 c. Heavy cream
2 Tbsp. Butter, softened
1/4 c. Sugar
2 Tbsp. Amaretto
1 c. heavy cream or whipping cream
1 pk. (24 pieces) Italian Ladyfingers
1-1/4 c. Strong Coffee, room temperature; separated
1/4 c. Semi-sweet chocolate, grated

Directions
In a large bowl, whisk together cream cheese, 1/4 c. heavy cream, butter, sugar, amaretto, and 1/4 c. coffee until smooth. In a small bowl, whip the cream until soft peaks form; fold into cream cheese mixture. Pour 1 cup of coffee in a small cereal bowl. Dip both sides of ladyfingers into coffee; arrange in a single layer on bottom of 8-inch square pan. Spread half the cream cheese mixture over the ladyfingers. Dip the remaining ladyfingers in the espresso and arrange on top of cream cheese layer; pour in remaining coffee from the bowl evenly over the top. Top with remaining cream cheese mixture; sprinkle with chocolate. Cover and chill for several hours, or overnight, before serving.

Comments
For the chocolate, I use chocolate chips and put them in a food processor; this makes it almost a powder, which I think is a good consistency for the topping. This is a relatively simple recipe, but it’s one of my favorite desserts.

3 Envelopes (1 oz.) unflavored gelatin
1 c. Cold coffee
3 c. Hot coffee
5/8 c. sugar
Pinch of salt

In medium bowl, stir gelatin into cold coffee; let stand for 10 minutes. Add hot coffee, sugar, and salt and stir until sugar is completely dissolved. Pour into cake pake or individual dessert dishes; chill until firm. Serve with whipped cream.