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1
Combine liqueur, 1 T sugar, water, and espresso powder, stirring until sugar and espresso powder dissolve.
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2
Sometimes a particular make of espresso powder is harder to dissolve so I usually dissolve that in very warm water before adding the other ingredients.
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3
Spoon 2 T mixture into a medium bowl; set remaining mixture aside.
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4
Add remaining sugar and creamer to 2 T liqueur mixture in bowl, stirring until sugar dissolves.
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5
Add cream cheese; beat at medium speed of an electric mixer until smooth.
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6
Fold in whipped topping.
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7
Place a cake slice in each of 8 wine glasses or 8 (4 oz) custard cups.
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8
Brush cake generously with half of the reserved liqueur mixture.
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9
Spread cheese mixture evenly over cake.
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10
Top with remaining 8 cake slices.
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11
Gently press slices into glasses.
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12
Brush cake with remaining liqueur mixture.
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13
Sprinkle evenly with cocoa or shaved chocolate if desired.
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14
If I am not having company or am in a hurry I just layer the cake and liqueur in a large glass bowl and then cut individual pieces for each person.
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15
It ends up looking like a four tiered dessert that way.
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16
I have also cut very small pieces from the cake in the big bowl and then layered those into a wine glass.
