2 egg yolks
1/4 cup sugar
1 tablespoon Marsala wine
2 tablespoons white chocolate chips
1/2 vanilla bean, scraped
1/2 tablespoon gelatin
1 tablespoon water
1/3 cup low-fat cream cheese
2 egg whites
1 tablespoon sugar
1/3 cup heavy cream
1/2 cup brewed coffee
20 lady fingers
Dash cocoa powder

1. In a double boiler, combine egg yolks, sugar, wine, white chocolate and vanilla bean. Mix well. Heat until thickened, about 8 to 10 minutes. Do not let simmer. Set aside to cool.

2. Combine gelatin and water in a small saucepan for and let sit for 5 minutes to bloom gelatin. Heat over low to dissolve. Cool and add to egg mixture.

3. In a small bowl, whip cream cheese and add to cooled egg mixture.

4. In a separate bowl, whip egg whites with electric mixer until frothy. Increase speed and gradually add sugar. Whip until stiff peaks form. Set aside. In another bowl, whip
cream until soft peaks form. Do not over mix. Fold egg mixture into egg whites. Gently fold in whipped cream.

5. Lay half of lady fingers on bottom of a large bread pan. Brush with coffee. Spread 1/2 of custard over lady fingers. Soak remaining lady fingers in coffee and layer over custard. Top with remaining cream mixture. Sprinkle with
cocoa powder. Place in freezer for at least 2 hours or overnight to set. Cut into 12 slices.

Makes 12 servings, each containing approximately:
145 calories; 18 gm. carbohydrate; 7 gm. fat; 114 mg. cholesterol; 4 gm. protein; 55 mg. sodium; Trace fiber