This Recipe was made with

Gingersnap Gingersnap


  • 3 eggs yolks
  • ½ cup sugar
  • 8 oz cream cheese
  • 1/3 cup strong coffee, chilled (can use espresso)
  • 3 Tbl brandy
  • 1 tsp vanilla extract
  • 1 ½ cups chilled heavy whipping cream
  • 2 tsp sugar
  • 3 oz ladyfingers (one package)
  • 1 cup small crumbled Archway Ginger Snap cookies, divided. (approx. 9-10 cookies)
  • ¼ cup strong coffee, chilled (can use espresso)
  • 1 Tbl brandy
  • 2 tsp cocoa powder


  1. Combine the egg yolks and ½ cup sugar in a double boiler. Beat until thick and pale yellow.
  2. Place over boiling water; reduce heat to medium. Cook for 10 minutes, stirring constantly; remove from heat.
  3. In small bowl, beat cream cheese, 1/3 cup coffee, 3 T brandy and vanilla until smooth.
  4. Slowly add to egg mixture; beat until smooth, set aside and cool.
  5. In a chilled bowl, whip heavy cream. Add 2 t sugar and continue whipping until soft peaks form.
  6. Gently fold cream into egg mixture; set aside.
  7. Combine ¼ cup coffee and 1T brandy.
  8. Place half the ladyfingers on a 10 x 7 baking dish.
  9. Brush ladyfingers with half of coffee mixture. Sprinkle with half of the cookies. Spread half the egg/cream mixture over ladyfingers and cookies. Dust with half of the cocoa powder.
  10. Top with remaining ladyfingers; brush ladyfingers with remaining coffee mixture. Sprinkle with remaining cookies. Spread with remaining egg/cream mixture. Dust with remaining cocoa powder.
  11. Cover dish with plastic wrap and chill for 10-12 hours.