4 t. dried instant coffee or espresso
1/3 C. water
1/4 C. sugar
2 T. coffee liqueur
12 to 16 lady fingers
1 lb. cream cheese
1/2 lb. mascarpone cheese
2/3 C. sugar
1 t. pure vanilla
1 T. orange liqueur (optional)
2 egg yolks
1/3 C. whipping cream
16 to 20 lady fingers – quartered
1/2 C. unsalted butter
1/2 C. sugar
2 t. espresso or instant coffee dissolved in 1 to 2 T. hot water
non-stick cooking spray
confectioner’s sugar for dusting OR 1/3 cup semi-sweet chocolate – grated
Lightly spray a 9-inch springform pan or 9-inch deep tart pan with non-stick cooking spray.
Preheat oven to 350°F.
Syrup: in a small saucepan, stir water with coffee and sugar. Heat just to dissolve sugar. Remove from heat and cool to room temperature. (Stir in liqueur).
Cake: arrange ladyfingers in pan, cutting or trimming to fill out pan bottom with cookies. Brush syrup over cookies and allow to soak in. Re-apply to use up syrup.
In an electric mixer on slow speed, cream the cream cheese with sugar. Add vanilla, (orange liqueur), eggs, egg yolks and heavy cream. Pour over prepared cake crust.
In a small saucepan, over low heat, melt the butter with the sugar. Using a whisk, briskly blend in the dissolved coffee. Pour into a medium sized bowl. Toss quartered ladyfingers into this mixture. Arrange on top of cake.
Bake until just set – about 30 minutes. Chill for 4 hours or overnight.
Dust with confectioner’s sugar or grated chocolate.