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What you need
1/4 cup hot water
2 tablespoons Marsala
3 teaspoons instant coffee
2 eggs, separated
250g block PHILADELPHIA Cream Cheese, softened
1/4 cup thickened cream
1/4 cup caster sugar
24 (125g) small sponge finger biscuits
Cocoa or drinking chocolate, to dust
How to make it
COMBINE the water, Marsala and coffee in a small, shallow bowl.
BEAT egg whites with electric mixer until soft peaks form.
IN a separate bowl, beat the PHILLY with an electric mixer until smooth. Add egg yolks, cream and sugar, continue to beat until smooth. Fold egg whites gently through PHILLY mixture.
DIP sponge fingers lightly, one at a time, into the coffee mixture. Place 3 sponge fingers into each of 8 x 90ml latte glasses. Spoon in PHILLY mixture; chill 30 minutes. Dust top with cocoa or drinking chocolate just before serving.
Recipe or Meal Type
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