No-Bake Mocha Cream Cake

Instructions

For the Mousse Filling:

1. Combine the sweetened condensed milk, cream cheese, and vanilla extract in a large bowl. 
2. Use a whisk to mix everything until smooth. If the cream cheese is too lumpy, you can use an electric mixer, but a whisk should work fine. 
3. Once everything is well combined, set this mixture aside at room temperature while you prepare the gelatin.
4. In a small bowl, pour the water and sprinkle the unflavored gelatin on top. Stir with a spoon to help dissolve the gelatin. 
5. Let it sit at room temperature for about 5 minutes so the gelatin can absorb the water. 
6. After 5 minutes, microwave the mixture for about 15 seconds to melt the gelatin. Be careful not to overheat, as it can lose its gelling power. 
7. Add the melted gelatin (slightly warm) to the cream cheese mixture. Whisk until well combined. 
8. *Note: You can skip the gelatin step (water+gelatin) and place the dessert in the freezer instead of the fridge. However, the result will be more similar to ice cream in texture rather than a creamy mousse. Once removed from the freezer, let the dessert sit at room temperature for a few minutes to soften before serving.
9. Set this mixture aside at room temperature while you whip the heavy cream.
10. In another bowl, pour the cold heavy cream and beat it with an electric mixer until soft peaks form. 
11. Gradually fold the whipped cream into the cream cheese mixture in about three additions. Be gentle to keep the mixture light and airy, giving it a mousse-like consistency. 
12. Set aside at room temperature.

For the Mocha Sauce:

1. Heat the heavy cream in the microwave for 30 to 50 seconds until warm (but not boiling). 
2. Add the sugar, cocoa powder, and instant coffee (if using). Stir until everything is fully dissolved. 
3. Then, add the milk and mix well until well combined.

Assembling the Cake:

1. Dip each ladyfinger into the mocha sauce and place them at the bottom of an 8x8in (20x20cm) container. 
2. Spread half of the cream cheese mixture on top. 
3. Then, add another layer of soaked ladyfingers and finish with the remaining filling. 
4. Refrigerate for about 1 hour or until firm enough to spread the ganache on top. 

For the Chocolate Ganache:

1. Place the chocolate and heavy cream in a medium bowl. Microwave in 30-second intervals, stirring until melted and smooth. 
2. Let it cool at room temperature for a few minutes. 
3. Pour the ganache over the mousse, spreading it evenly. 
4. Refrigerate for at least 4 hours or until ready to serve.
5. Before serving, dust the top with a mix of cocoa powder and powdered sugar (or use only cocoa powder). Cut into squares and serve!