Ingredients
- For the filling:
- 12 4x4 squares of cream cheese pancakes (unsweetened)
- 1 cup espresso or coffee, cooled
- Unsweetened cocoa powder for dusting
- 4 oz of cream cheese, softened
- 2 Tbl caramel flavored syrup
- 1 cup heavy cream
Preparation
Step 1
Mix the cream cheese with the caramel syrup until smooth and creamy. Whip the heavy cream until stiff. Fold about 1/3 of the whipped cream into the caramel mixture. Add the caramel mixture back to the remainder of the whipped cream and fold gently until fully combined. Chill for a few minutes. The cream, not you. Meanwhile, soak the pancakes in the coffee for about 2 minutes. Since they aren't very porous it takes a little time for them to absorb the coffee - you can soak them longer if you want a stronger coffee flavor. Add the cream to a pastry bag with a large star tube attached. Have four small plates ready. Place a coffee square on the plate. Pipe a layer of cream on it. Dust with cocoa powder. Repeat until you have three layers. Repeat with the rest of the plates. Serve with optional sugar free chocolate sauce. You don't have to make this pretty, you could layer the coffee soaked pancakes with spoonfuls of cream into an 8x8 pan and then chill it and cut it into squares (or just stand at the fridge and eat it with a giant spoon at 2am when nobody is watching.)