Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: *if unavailable, substitute 8 ounces cream cheese, blended with 1/4 cup whipping cream and 2 1/2 tablespoons sour cream. layer biscuits in the bottom of a 13x9x2" pyrex dish. dissolve sugar and espresso powder in water. add brandy and vanilla. pour 1 cup over biscuits. beat cheese and 2 tablespoons powdered sugar until creamy. beat whipping cream in another bowl using clean beaters until peaks form. gently fold into cheese mixture, half at a time. spread evenly

Target recipe: whip the cream and 1 tbsp sugar until stiff. mix egg yolks with the rest of the sugar on the highest mixer speed until creamy. add mascarpone then stir in whipped cream on lowest mixer speed. line flat ovenproof dish with sponge fingers. mix espresso and amaretto and trickle over the bisuits (don't soak them). spread a layer of cream over the biscuits. add a second layer of sponger fingers sprinkled with the coffee/amaretto mixture. cover with final layer of cream. dust with cocoa powder. refrigerate for at least one hour before serving.