Panlasang Pinoy Recipes is a food blog created to share a collection of Filipino Recipes and foreign recipes that have been modified to suit Filipino taste.
18 pieces (1 225g Handypack) M.Y. San Grahams Chocolate
1/2 cup black coffee (1 tsp coffee, 2 tsps sugar,1/2 cup water)
3 tablespoons rum* (optional)
2 tablespoons sugar
FILLING
250 grams or 1 block cream cheese (at room temperature)
1/2 cup confectioners sugar (if regular sugar, extend time of beating)
2 tablespoons rum* (optional)
1 cup (250 ml brick) all purpose cream, chilled overnight or put in freezer for 30 minutes
2 tablespoons cocoa powder
Procedure
PREPARE LAYERS- Combine the black coffee, sugar and rum in a bowl. Dip/brush the graham cracker crumbs in the coffee and rum mixture. Lay the soaked graham crackers on a dish/8×8 inch pan. Reserve for use later.
DO COFFEE CREAM FILLING- In a bowl, whisk together the cream cheese and powdered sugar until light and fluffy. Add 2 tablespoons rum.
In another bowl, whisk the all purpose cream till doubled in volume.
Fold the whipped cream into the cheese mixture making sure both are blended thoroughly. Divide into three equal parts.
LAYER: Lay 6 pieces of M.Y. San Grahams Chocolate . Pour 1/3 of coffee cream. Spread evenly. Do another layer alternating crackers and cream. Chill for 3 hours to overnight or until cream is set. Sift with cocoa powder on top. Serve.
