18 Ladyfingers, split
1/2 cup medium-dry sherry or orange juice
1 pound cream cheese, softened
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons vanilla
3 eggs, separated
3 packages (4-ounces each) sweet cooking chocolate – melted and cooled
2 cups heavy cream, whipped

1/2 cup semisweet chocolate pieces, melted and cooled
Confectioners’ sugar


Arrange Ladyfingers, rounded sides up, close together on a baking sheet. Sprinkle with sherry, using a spoon, arrange around inside rim of a 9-inch springform pan, 3-inches high. Put remaining Ladyfingers on the bottom of the pan.

Combine the next four ingredients (cream cheese, sugar, salt, and vanilla). Beat until well blended and smooth. Add egg yolks and beat until smooth. Blend in sweet chocolate. Beat egg whites until stiff and fold in with {mixture, add} the whipped cream. Pour into pan and chill until firm. Remove rim. With the back of a spoon, make slight indentations on top. 

Add 3-4 tablespoons of warm water to semisweet chocolate and stir until smooth. Pour on top of the cake and sprinkle with coconut. Brush Ladyfingers with confectioners’ sugar. 


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