Ingredients for 8 servings
For the espresso drizzle:
½ cup water
2 tablespoons granulated sugar
2 tablespoons instant espresso granules
2 tablespoons Kahlúa (coffee-flavored liqueur)
For the filling:
1 (8-ounce) block fat-free cream cheese, softened
1 (3.5-ounce) carton mascarpone cheese
1/3 cup granulated sugar $
¼ cup packed brown sugar
2 tablespoons Kahlúa
½ ounce bittersweet chocolate, grated
1 ½ teaspoons unsweetened cocoa
24 cakelike ladyfingers (2 [3-ounce] packages)
To prepare espresso drizzle, combine first 3 ingredients in a small saucepan over medium-high heat; bring to a boil. Cook 1 minute, stirring occasionally. Remove from heat; stir in 2 tablespoons liqueur. Cool completely.
To prepare filling, combine cheeses in a large bowl, and beat with a mixer at medium speed until smooth. Add 1/3 cup granulated sugar, brown sugar, and 2 tablespoons liqueur; beat at medium speed until well blended.
Split ladyfingers in half lengthwise. Arrange 24 ladyfinger halves, cut sides up, in the bottom of an 8-inch square baking dish. Drizzle half of espresso drizzle over ladyfinger halves. Spread half of filling over ladyfinger halves, and repeat procedure with remaining ladyfinger halves, espresso drizzle, and filling. Combine 1 ½ teaspoons cocoa and chocolate; sprinkle evenly over top of filling. Cover and chill for 2 hours.