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: preheat oven to 350°f genoise sponge: whisk sugar and eggs until at ribbon stage. fold in melted butter. then, fold in sifted flour and cocoa. pour into lined swiss roll pan and bake for 10 minutes. allow to cool. filling: mix sugar and egg yolks until fluffy. add mascarpone and wine; mix until smooth. assembly: once sponge is cool, tear into chunks and press into bottom of a shallow dish. mix the espresso and coffee liqueur together and drizzle over sponge. spread mascarpone mixture over sponge layer then dust with cocoa and add chocolate shavings. refrigerate for at least one hour before serving.