1 (7-oz.) pkg. ladyfingers, bakery fresh or store-bought
1/2 cup cocoa powder
2 (8-oz.) pkg. cream cheese, softened
1 and 1/2 cups sugar
1/8 cup milk
1 tbs pure vanilla extract
3 tbs. instant coffee
1cup water, room temperature
3/4 cup Kahlua, or similar coffee flavored liqueur
1 pint heavy whipping cream
Lightly spray 8X8-inch glass Pyrex baking dish with vegetable spray.
Whip softened cream cheese and sugar on medium to high speed until smooth and creamy. Add milk and vanilla .Whip heavy whipping cream on high speed until stiff. Fold whipped cream into cream cheese mixture with spatula and blend well. Beat again until fluffy.
In a small bowl, dissolve instant coffee in room temperature water. Add Kahlua, stir and set aside.
one at a time, quickly dip only the bottoms of the ladyfingers into Kahlua. Place the soaked side down and line the entire bottom of the pan with ladyfingers. The ladyfingers soak up the Kahlua very quickly, so be careful not to dip them too long.Spread half the cream cheese over the ladyfingers using an off-set spatula or plastic spatula. Sprinkle or dust with 1/4 cup cocoa.
Repeat with the rest of the ladyfingers in Kahlua and place on top of the cream. Spread the remaining cream cheese mix evenly on top. Sprinkle remaining cocoa over the tiramisu.
Cover loosely with plastic wrap and chill for 6 hours or overnight. You may need to use a few toothpicks to keep the plastic from sticking to the tiramisu. Before serving garnish more if you like.
Use a sharp, thin knife to cut into pieces. Refrigerate any leftovers.