2 cups cream
½ cup sugar
1 tsp vanilla essence
2 tubs (250g each) cream cheese, softened
2 cups hot, strong black coffee
1 box (500g) Bokomo Plain
2 tbsp cocoa powder
Grease a medium square baking dish.
In a large, chilled bowl, whip the cream, sugar and vanilla essence using an electric mixer until soft peaks form.
Add the softened cream cheese and continue to whip until stiff peaks are formed.
Pour the hot coffee into a wide, shallow dish and dip the Bokomo Plain Sliced Rusks into the coffee for about 20-30 seconds, rolling so the rusk soaks up the coffee.
Lay the coffee-dipped rusks in the base of the baking dish, about 12 per layer. Spread half the cream cheese-mixture over the rusks. Repeat with another layer of coffee-dipped rusks and a final layer of cream cheese mixture.
Dust the top of the dessert with cocoa powder. Refrigerate for 3-5 hours, or overnight for best results.
Enjoy a generous slice with a cup of coffee and ENJOY!