A boozy ladyfinger nestled between two dollops of mousse-like cocoa cream cheese in itty bitty cups. It’s the perfect mini dessert to serve a crowd!
Seriously people – Seriously! Stop what you’re doing, I’m about to change your life situations. Nah, I’m just kidding – I want to talk about The Super Bowl. Again. OK – I still have NO IDEA who is playing. Perhaps I should find out. Never mind. I don’t care. I’m just hoping the Super Bowl commercials and the Half Time show are on point.
Actually, I don’t care about the Halftime show. Nothing topped the Janet Jackson nip slip – AKA The infamous “Wardrobe Malfunction” that spawned a period of blaming nip slips and crotch shots on wardrobe malfunctions. Nothing.
Anyway, The Super Bowl. Are you having people over? Are you having a lot of people over? Are you serving dessert? You should. After all the wing eating, beer chugging, and team cheering – You’re going to need a lil’ somethin’ somethin’ sweet.
I got you, boo.
You know how I loves me some boozy desserts, right? Today I’ve got an easy one for you, one you can double or triple if you need to feed a large crowd. OK – So a few weeks ago I took a stroll down one of the aisles of my local .99 store and found these tiny 2 oz plastic cups meant for Jell-O shots. We’re not about the Jell-O shot life today, though we should be – We’re about the dessert shot life.
I’ve had a bag of ladyfingers sitting on my counter for at least a month. It was sitting there with no purpose. Armed with these mini cups I immediately thought tiramisu; however, I had no mascarpone cheese or marsala wine. Boo, homies. What I did have was cream cheese, cocoa powder, and espresso liqueur.
This right here is a ghetto tiramisu no bake situation in itty bitty form. That’s right – No bake. And store-bought. The ladyfingers are not made from scratch and that’s OK. And you’re going to need ladyfingers for this recipe. These cookies are super absorbent, like bounty towels which become cake like. And we’re dipping them in booze, homeslice.
A cocoa cream cheese is whipped up and lightened with heavy cream. The whipped cream makes the otherwise heavy cream cheese mousse-like. A bit of this cocoa cream situation is piped to the bottom of each mini cup. You dip a ladyfinger slice in the espresso liqueur and nestle it nicely on top of the cocoa cream cheese. Then you pipe more cream cheese till you reach the top.
If you’re the fancy type, use a star tip for piping. If you’re the super fancy type, dust the tops with cocoa powder and maybe garnish it with a ladyfinger slice. Wanna know a secret? Come closer… You don’t have to be fancy widdit, though. There’s this unspoken rule which states anything in a mini cup looks fancy.I mean, look at these babies! Aren’t they just the cutest lil’ thangs? And this batch makes 25, which you can easy double or triple.
You want me to tell you how delicious these are, right? Well, if you love a boozed up cookie nestled in between two dollops of a cocoa cream cheese mouse-type situation, this is your jam right here. AND! You don’t have to limit yourself to espresso liqueur. I am not about restrictions. You can dip your ladyfingers into any liqueur your heart desires, boo. Baileys, anyone?
Seriously, these are the bomb. You need them on your table. They are tiny enough to be almost guilt free, yet pack a nice punch of flavor. You’d be hard-pressed to eat just one. So when you’re done dipping your chips into that nice thick cheesy concoction, walk on over to the dessert table and simultaneously get your booze and sweet in. Because. Football. And booze. And sweets. And all that.
For the ladyfingers
- 8 Lady fingers
- 1/2 cup Espresso liqueur or your favorite liqueur situation
For the cocoa cream cheese mousse
- 8 ounces Cream cheese cold
- 1 1/2 cups Confectioners' sugar
- 2 tablespoons Cocoa powder
- 2 teaspoons Vanilla extract
- 1/2 teaspoon Vanilla bean paste
- 1 cup Heavy cream cold