1 1/2 tbsp. powdered instant coffee
1 c. hot water
1/2 pt. (1 c.) whipping cream
4 tbsp. sugar
7 oz. (2 pkgs.) of Lady Fingers
2 tbsp. coarsely grated bittersweet chocolate
2 eggs, separated
8 oz. cream cheese
4 tbsp. rum

Dissolve coffee in hot water and set aside to cool. In a bowl, beat egg whites until stiff. In another bowl, whip the cream until stiff. In yet another bowl, beat cream cheese and sugar together until fluffy and smooth, then beat in the 2 egg yolks one at a time. Mix in half (2 tablespoons) of the rum. fold the whipped cream and the beaten egg whites very gently into the cream cheese mixture. Add the remaining rum (2 tablespoons) to the coffee. Dip the Lady Fingers quickly into the coffee-rum mixture and place a layer in the bottom of a deep 2 qt. glass baking dish. Cover with a layer of the cream cheese mixture and sprinkle with some of the grated chocolate. Next a layer of dipped Lady Fingers and then keep repeating ending with the cream cheese and grated chocolate. Cover and freeze until firm, but not hard (about 1 to 2 hours) then refrigerate until ready to serve. Serves 6 to 8.