12 small packaged ladyfingers
2 egg yolks
1/2 c. powdered sugar
4 oz. cream cheese, beaten until fluffy
1/3 c. whipping cream, whipped
1/4 c. Kahlua
1/2 tsp. instant Espresso powder, dissolved in 1 tbsp. of water
1 oz. semi-sweet chocolate, chopped fine
2 tsp. unsweetened cocoa powder

Preheat oven to 325°F. Arrange ladyfingers in single layer on baking sheet. Toast in oven for 10 minutes and set aside. Whisk egg yolks with sugar until smooth and thick in medium bowl. Whisk in cream cheese. Fold in whipped cream. Stir Kahlua into Espresso mixture. Combine chopped chocolate and cocoa in cup. Place 2 tablespoons of cream cheese mixture in bottom of two (12 oz.) wine goblets or dessert dishes. Top each with 3 ladyfingers, 3 to 4 teaspoons of Kahlua mixture and 1/3 cup of cream cheese mixture. Cover each with 1/4 of chocolate mixture, 3 ladyfingers and 3 to 4 teaspoons of Kahlua mixture. Top each dessert with 1/2 of remaining cream cheese mixture; smooth top. Sprinkle with remaining chocolate mixture. Cover and refrigerate several hours before serving.