Egg yolks - 6
Granulated sugar - 1 Cup (16 tbs)
French vanilla instant coffee powder - 7 Teaspoon
Milk - 1⁄4 Cup (4 tbs)
Ladyfingers - 16 Ounce (2 Packages Of 8 Ounce Each)
Hot water - 1 Tablespoon
Coffee liqueur - 1⁄4 Cup (4 tbs)
Vanilla extract - 3⁄4 Teaspoon
Cream cheese - 16 Ounce , softened
Whipping cream - 1 1⁄2 Cup (24 tbs)
Confectioner's sugar - 2 Tablespoon
Mix the egg yolks, sugar, the 1/4 cup coffee powder and milk in a medium microwave-safe bowl.
Microwave on High for 3 to 4 minutes or until sugar is dissolved and mixture is slightly thickened, stirring once.
Place the bowl in ice water for 15 minutes to cool.
Line the bottom of a souffle dish with ladyfingers placed split side up.
Combine the hot water, 2 teaspoons of the coffee powder, coffee liqueur and 1/2 teaspoon of the vanilla in a bowl and mix well.
Brush about 2 tablespoons of the coffee mixture over the ladyfingers.
Beat the cream cheese until fluffy.
Add the cooled egg mixture gradually, beating well after each addition.
Whip 1 cup of the whipping cream in a small mixing bowl until stiff peaks form; fold into the cream cheese mixture.
Spoon half the mixture over the ladyfingers layer.
Repeat the ladyfingers, coffee mixture and cream cheese mixture layers.
Press the remaining ladyfingers over the top.
Brush with the remaining coffee mixture.
Combine the remaining 1/2 cup whipping cream, confectioners' sugar, 1 teaspoon coffee powder and 1/4 teaspoon vanilla in a small mixing bowl; beat until stiff peaks form.
Spread over the ladyfin gers.
Garnish with coffee powder.
Chill, covered, for at least 2 hours before serving.