Cream Cheese With Coffee

LADIES IN A CAFÉ by. P. Marussig (1879-1937)

This dessert is served with fresh cream and thin wafer biscuits.

For four people allow 8-10 oz. of cream cheese (ricotta would be best), 4-6 oz. of caster sugar, 4 desserts spoonful of freshly roasted coffee, very finely ground, and 2 oz. of rum. Put the cream cheese through a sieve; add the sugar, the coffee, and the rum, and stir it until it is smooth and thick. Make the cream at least 2 hours before serving, so that the coffee flavour has time to develop. Keep it in the fridge until it is time to serve.