COFFEE JELLY TIRAMISU

Ingredients:

2 (270 g)	boxes	unflavored gulaman powder
1/2	tbsp	SAN MIG BARAKO 3-in-1 COFFEE or ESSENSO COFFEE
1	cup	sugar
		cocoa powder for dusting

1 (225 g)	pack	MAGNOLIA CREAM CHEESE, softened and kept at room temperature
2 (250 mL each)	packs	MAGNOLIA ALL-PURPOSE CREAM, (1/2 cup kept at room temperature, 1-1/2 cups chilled)
1	cup	powdered sugar

Procedure:

Prepare gulaman according to package directions, adding coffee and sugar in the mixture. Let set in a rectangular pan. Cut up jelly into 1/4” cubes. Set aside.
For the cream filling, beat cream cheese with 1/2 cup cream and confectioners’ sugar until smooth. In a separate bowl, beat remaining cream until stiff peaks form. Gently fold into the cream cheese mixture.
To assemble, arrange a single layer of graham on the bottom of a rectangular dish. Add 1/3 of jelly cubes then pour 1/3 of cream filling. Make 2 more layers ending with cream filling. Let set in the chiller for at least 4 hours. Dust with cocoa powder on top before serving.

Makes 12 servings.

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