Ingredients
1 package (8 ounces) cream cheese, softened
½ cup powdered sugar
2 tablespoons light rum or 1/2 tsp rum extract
1 cup whipping (heavy) cream
1 package (12 or 3 ounces) ladyfingers
½ cup cold prepared espresso or strong coffee
2 teaspoons baking cocoa

1 Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until smooth. Beat in rum on low speed; set aside.
2 Beat whipping cream in chilled small bowl on high speed until stiff peaks form. Fold into cream cheese mixture.
3 Split ladyfingers horizontally in half. Arrange half of the ladyfingers, cut sides up, on bottom of ungreased square pan, 8x8x2 inches, or round pan, 9×1 1/2 inches. Drizzle 1/4 cup of the espresso over ladyfingers. Spread half of the cream cheese mixture over ladyfingers.
4 Arrange remaining ladyfingers, cut sides up, on cream cheese mixture. Drizzle with remaining 1/4 cup espresso. Spread with remaining cream cheese mixture.
5 Sift or sprinkle cocoa over top. Cover and refrigerate about 4 hours or until firm