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70 grams of egg yolks
100 grams of sugar
250 grams of cream cheese
1 piece of gelatin leaf
250 grams of whipped cream
55 grams of Tia Maria
Unsweetened Cocoa

In large bowl, whip whipping cream and set aside. In another bowl, blend cream cheese and sugar until sugar is fully incorporated. Add egg yolks, beat until light and creamy. Separately, warm up Tia Maria and gelatin leaf. Add Tia Maria, gelatin mixture into cream cheese mixture and fold into whipped cream.

Briefly dip ladyfingers into coffee, sugar and Tia Maria mixture. Place layers of lady fingers in bottom of baking mold. Add half creamy filling. Then add another layer of ladyfingers and top with remaining filling. Dust with cocoa powder.

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