Instructions for ladyfingers:

Mix together hot chocolate and set aside until room temperature.

Preheat oven to 400 F.

Sift together the flour and cornstarch.

Separate your eggs and place egg whites in a bowl.

Begin beating your egg whites until soft peaks then gradually add sugar and beat until firm and glossy peaks form.

Whisk egg yokes in a bowl then add 1/4 of the whipped egg mixture into the yoke mixture and blend well.

Add the remaining egg white mixture and gently fold together, you don't want to deflate your egg whites too much.

Add flour mixture and gently fold until batter is folded together. doesn't have to be perfect.

Line a cookie sheet with parchment paper and spray the parchment paper with cooking spray.

Use a piping bag or zip-lock bag, pipe the batter in straight lines next to each other in the dimensions of the pan you are using. I would pipe 2 - 8 x 8 squares on a parchment paper lined cookie sheet. You can slice your lady finger cake in half if desired but I find it easier to pipe two thinner squares rather then slice it horizontally after baking.

Dust the top of your ladyfinger cakes with powdered sugar and allow batter to rest on the counter for 15 minutes before baking.

Bake for 8-10 minutes or until tops are a pale-ish golden color.

Remove from oven allow to cool completely.

To make filling:

Add whipping cream and powdered sugar to a mixing bowl with a whisk attachment; whip mixture until it forms medium peaks.

Add whipped cream cheese and continue whisking together until a fluffy and smooth mixture forms.