This traditional coffee-infused custard and cake Italian dessert takes on a new shape – as a charlotte. The chocolate-dipped ladyfingers add an elegant look that's so easy to make.
Line cookie pan with parchment paper. Separate ladyfingers. In small bowl, melt Candy Melts according to package directions. Partially dip 26 ladyfingers in melted candy; place on prepared pan and chill until candy is firm.
In small bowl, combine water, coffee powder, brandy and 1 tablespoon of the sugar; stir until sugar and coffee are dissolved; set aside
Meanwhile, in medium saucepan, whisk together eggs, 3/4 cup cream and 1/2 cup sugar. Heat over medium heat, stirring continuously with silicone spatula until mixture thickens, about 7 to 8 minutes. Remove from heat. Cool slightly. In large bowl, beat cream cheese and remaining sugar with electric mixer until light and fluffy. Slowly beat in egg mixture; blend well. In large bowl, whip remaining 1 cup cream with electric mixer until soft peaks form; fold into cream cheese mixture.
To assemble, place 1 layer of plain (undipped) ladyfingers on bottom of pan; brush with coffee mixture. Arrange candy-dipped ladyfingers around edge of 9 in. springform pan, alternating dipped sides half to the top and half to the bottom. Spoon half of filling mixture into springform pan. Top with a layer of plain ladyfingers; brush with coffee mixture. Spoon remaining filling into pan. Chill at least 4 hours before serving. Garnish with 6 dipped ladyfingers and fresh raspberries.
Makes about 12 servings.