Tiramisu

1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar

1 teaspoon rum extract

1 cup whipping (heavy) cream

24 ladyfingers

1 cup cold prepared espresso or strong coffee

2 teaspoons baking cocoa

Beat cream cheese and powdered sugar in a large bowl with an electric mixer on medium speed until smooth. Beat in rum extract on low speed and set aside.

Beat whipping cream in a chilled small bowl on high speed until soft peaks form. Fold into cream cheese mixture.

Arrange half of the ladyfingers (12), on the bottom of an ungreased square pan, 8x8x2 inches. Drizzle 1/2 cup of espresso over the ladyfingers. Spread half of the cream cheese mixture over the ladyfingers.

Arrange the remaining ladyfingers on the cream cheese mixture. Drizzle the remaining 1/2 cup espresso. Spread with the remaining cream cheese mixture.

Sprinkle cocoa over top. Cover and refrigerate for about 4 hours or until filling is firm. Store covered in refrigerator.

Adapted from Betty Crocker.