DirectionsBeat cream cheese, vanilla extract and powdered sugar in a large bowl with an electric mixer on medium speed until smooth.
Beat in the 2 tablespoons liqueur on low speed.
In a separate bowl whip whipping cream on high speed until stiff peaks form.
Fold into the cream cheese mixture.
Mix together the espresso coffee and 1/4 cup of liqueur.
Split ladyfingers horizontally in half.
Arrange half of the ladyfingers, cut sides up, on the bottom of a sprayed 8x8x2 inches square pan.
Drizzle 1/4 cup of the espresso/liqueur mixture over ladyfingers.
Spread half of the cream cheese/whipped cream mixture over ladyfingers.
Arrange remaining ladyfingers, cut sides up, on the cream cheese/whipped cream layer.
Drizzle with remaining 1/4 cup of the espresso/liqueur mixture.
Spread with remaining cream cheese/whipped cream mixture.
Sift cocoa powder over top.
Cover and refrigerate about 4 hours or until filling is firm.
Store covered in refrigerator.