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Ingredients Recipe Quantity (EP) Cost Total Cost
Ingredients Recipe Quantity (EP) Cost Total Cost
Directions: In 2-quart saucepan, beat egg yolks and sugar with wire whisk until well mixed. Beat in milk.
Heat to boiling over medium heat, stirring constantly; reduce heat to low. Boil and stir 1 minute; remove
from heat. Pour into medium bowl; place plastic wrap directly onto surface of custard mixture.
Refrigerate about 1 hour or until chilled. Add cheese to custard mixture. Beat with electric mixer on
medium speed until smooth; set aside. In chilled medium bowl, beat whipping cream and vanilla with
electric mixer on high speed until stiff; set aside. In small bowl, mix espresso and rum. Separate
ladyfingers horizontally; brush with espresso mixture (do not soak). In ungreased 11x7-inch glass baking
dish, arrange half of the ladyfingers in single layer. Spread half of the cheese mixture over ladyfingers;
spread with half of the whipped cream. Repeat layers with remaining ladyfingers, cheese mixture and
whipped cream. Sprinkle with cocoa. Refrigerate at least 4 to 6 hours to develop flavors but no longer
than 24 hours. Store covered in refrigerator.