In a small bowl, stir together hot water, brandy, espresso powder,
and 1 Tbsp sugar until sugar dissolves.
In medium bowl, with mixer on medium speed, beat cream until
soft peeks form when beaters are lifted. In large bowl, with
mixer on medium high speed, beat cream cheese and 1/4 cup
sugar until fluffy, about 4 minutes. Continue beating; add milk
and vanilla in slow, steady stream. Beat until well mixed and
fluffy, about 2 minutes.
With spatula , gently fold whipped cream into cream cheese
mixture. In 8x8 baking dish, arrange half of lady fingers, flat
sides up, in single layer. Pour half of brandy mixture evenly over,
let stand until absorbed. Spread half of cream cheese mixture
evenly over ladyfingers. Top with remaining lady fingers, flat
sides up. Brush remaining brandy mixture over lady fingers,
allowing liquid to be absorbed before each addition. Spread
evenly with remaining cream cheese mixture.
Sift cocoa powder evenly on top, Cover with plastic wrap and refrigerate at least 4 hours or overnight. Garnish with chocolate
curls.
Originally Submitted
8/10/2011
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