So quick, so easy and so good.
Recipe information
Yield
2 Servings; Can be doubled
Ingredients
6
tablespoons Kahlúa or other coffee liqueur
3
tablespoons sugar
1
tablespoons water
2
teaspoons instant espresso powder or instant coffee powder
1
/2 cup whipped cream cheese
2
tablespoons whipping cream
5
1/2-inch-thick slices purchased pound cake
2
teaspoons unsweetened cocoa powder
Need to make a substitution?
Preparation
Step 1
Combine Kahlúa, 1 tablespoon sugar, 1 tablespoon water and instant espresso powder in small bowl; stir until espresso powder dissolves. Combine cream cheese, whipping cream, 1 tablespoon Kahúa mixture and remaining 2 tablespoons sugar in another small bowl and whisk to blend.
Step 2
Place 1 slice of cake in each of 2 large goblets or 1 1/4-cup ramekins. Brush each slice with 1/4 of Kahlúa mixture. Spread half of cheese mixture over each cake slice. Top each with 1 1/2 slices cake, pressing to fit. Brush each with half of remaining Kahlúa mixture. Sift cocoa over desserts. Serve immediately or cover and refrigerate up to 1 day.