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1
Combine powdered sugar and cream cheese in a large bowl.
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2
Beat at high speed of electric mixer until well blended.
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3
Gently fold 1 cup of whipped topping into cheese mixture.
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4
Dissolve 1/2 cup sugar in water in the top of a double boiler.
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5
Slowly stir this mixture into beaten egg whites.
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6
Beat at high speed until stiff peaks form.
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7
Gently fold 1/4 of egg white mixture into cheese mixture.
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8
Gently fold in remaining egg white mixture and set aside.
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9
Combine hot water, sugar, espresso granules, and Kahlua.
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10
Stir well.
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11
Split lady fingers in half lengthwise.
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12
Arrange 20 lady finger halves, cut side up, in the bottom of an 8-inch square baking dish.
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13
Drizzle half of the espresso mixture over the lady fingers.
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14
Spread 1/2 of cheese mixture over the lady finger halves.
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15
Repeat procedure with remaining lady finger halves, espresso mixture and cheese mixture.
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16
Spread remaining 1/2 cup of whipped topping evenly over cheese mixture.
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17
Sprinkle with cocoa.
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18
Place one toothpick in each corner and one in the center to prevent plastic wrap from sticking to the whipped topping.
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19
Cover with plastic wrap.
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20
Chill for 24 hours.
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21
Freeze 2 hours before serving, so it will cut cleanly.
