1 Pack of finger biscuits
1 Cup of espresso coffee, cooled with a little coffee liqueur
1/2 Liter milk
6 Egg yolks
10g Vanilla pudding
200g Smooth cheese mixed to soft texture
1 Tablespoon vanilla extract
Beat the egg yolks and sugar until fluffy. Add vanilla pudding.
Then pour milk and vanilla extract in a thin stream beating continually.
Remove to a pot and on a low heat, mix slowly till mixture thickens, let it cool.
Whip cream till firm, then fold into softened cream cheese.
When the vanilla cream has cooled, gently mix the cream cheese mixture into it.
Dip the biscuits into the coffee for half a minute and immediately line bottom of glasses
with the soaked biscuits.
Pour vanilla cream mixture halfway over the biscuits add another layer of soaked biscuits and finish off with a layer of vanilla cream.
Refrigerate for up to 4 hours and before serving dust with a thick layer of cocoa powder.