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Steps to Complete
Add ¾ cup of heavy cream and ¼ cup sugar to a chilled bowl. Whip with hand mixer until soft peaks are formed. Cover & refrigerate; reserve later for garnish.
In a large bowl, combine the cream cheese, remaining ¼ cup heavy cream, vanilla and the remaining ¼ cup of sugar. Whip with a hand mixer until light and fluffy.
Reserve 4-6. Pirouline Cookies for garnish. Using 1 Pirouline Cookie (or ladyfinger) at a time, snap or cut in usable pieces, then dip quickly into the coffee, and place it into the bottom of a platting dish or individual serving glasses – covering the bottom with coffee dipped cookies. Put a heaping spoonful of the cream cheese mixture on top of the cookies and gently spread. Do another layer of cookies dipped in coffee and another layer of the cream cheese mixture. We recommend at least 2-3 layers, but feel free to do as many as you want until your dish or glasses are full or you run out of cookies and filling. Add a dollop with the whipped cream to the top, and garnish each serving with a Pirouline cookie.
Add cocoa powder to a small sifter, and tap gently to dust the top(s). Refrigerate for at least 1 hour before serving.