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1
Bring 1 1/2 cups water to a boil, and remove from heat.
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2
Add coffee; cover and let stand for 10 minutes.
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3
Strain through a cheesecloth-lined sieve into a medium bowl; discard solids.
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4
Cover and refrigerate until needed.
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5
Combine 1/4 cup sugar, egg yolks, and 1 tablespoons Kahlua in the top of a double boiler, stirring well with a whisk.
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6
Cook over simmering water, whisking constantly, until thick and candy thermometer registers 160 degrees ( about 9 minutes).
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7
Remove from heat; refrigerate 10 minutes.
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8
Place egg whites in a large bowl; beat with a mixer at high speed until medium peaks form.
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9
Combine the remaining 1/4 cup sugar and 2 tablespoons water in a small saucepan and bring to a boil.
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10
Cook, without stirring, until the candy thermometer registers 250 degrees.
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11
With mixer on low speed, carefully pour hot syrup over egg whites.
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12
Gradually increase speed to high; beat for 2 minutes or until stiff peaks form (do not overmix).
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13
Combine egg yolk mixture, cream cheese, and mascarpone cheese in a large bowl, and beat with a mixer at medium speed until smooth.
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14
Gently stir one-fourth of egg white mixture into cream cheese mixture; gently fold remaining egg white mixture into cream cheese mixture.
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15
Add remaining 1 tbs.
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16
Kahlua to coffee.
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17
Quickly dip 12 ladyfingers into coffee mixture; arrange in the bottom of an 11 x 7 inch baking dish.
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18
Spread half of cream cheese mixture over ladyfingers.
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19
Sprinkle with half of chocolate.
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20
Repeat procedure with the remaining ladyfingers, coffee mixture, and cream cheese mixture.
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21
Sprinkle with remaining chocolate.
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22
Cover and chill at least 2 hours.
