2 6-ounce packages white baking bars, cut up
1-1/2 cups whipping cream
1 cup brewed espresso or strong coffee
2 tablespoons brandy (optional)
1 3-ounce package cream cheese, softened
2-1/2 3-ounce packages ladyfingers (30), split
3 cups sliced fresh strawberries
2 cups halved fresh strawberries
Chill a medium mixing bowl and beaters of an electric mixer. In a medium saucepan
combine baking bars and 1/4 cup of the cream; heat and stir over low heat until bars
are melted. Cool slightly. Stir together espresso or coffee and brandy, if desired. Set
aside.
For filling, in the chilled bowl beat remaining whipping cream with an electric mixer
on medium speed until soft peaks form; set aside. In a large mixing bowl beat cream
cheese until fluffy. Add cooled white baking bar mixture to cream cheese; beat on
medium speed until smooth. Fold whipped cream into cream cheese mixture. Set
aside.
To assemble, line the sides of a 9-inch spring foam pan with some of the ladyfinger
halves, flat side in. Arrange half of the remaining ladyfingers on the bottom of the
pan. Drizzle half of the espresso mixture over ladyfingers in the bottom of the pan.
Spoon a third of the filling over ladyfingers. Top with sliced strawberries. Top with
remaining ladyfingers. Drizzle with remaining espresso mixture. Top with remaining
filling. Cover and chill for 3 to 4 hours. Before serving, arrange halved berries atop
filling. Cut into wedges to serve. Makes 10 to 12 servings. Serving Size 10