Line
bottom and sides of 9 x 5-inch loaf pan with wax paper. Line bottom and
sides with ladyfinger halves, split sides up; set aside.
In
small saucepan sprinkle gelatin over cold milk. Let stand 2 minutes to
soften. Stir constantly over low heat until gelatin is dissolved; remove
from heat.
In
large mixing bowl beat cream cheese until smooth and fluffy. Add sugar
and vanilla, beating well. Blend in gelatin mixture. Transfer 1/3 cup of
the mixture to small bowl, stirring in cherries and almond extract. To
mixture in large bowl add cocoa, blending well.
In
small mixing bowl whip cream until stiff peaks form. Fold 1/2 cup into
cherry mixture. Fold remaining into cocoa mixture. Spoon half of cocoa
mixture into ladyfinger-lined pan. Using back of large spoon make
depression in mixture the length of pan. Spoon cherry mixture into
depression, mounding slightly. Spoon remaining chocolate mixture evenly
on top. Cover and refrigerate several hours or overnight.
Unmold
and invert onto serving plate. Remove wax paper. Garnish with Sweetened
Whipped Cream and additional maraschino cherries just before serving.
6 to 8 servings
Sweetened
Whipped Cream:
In small mixing bowl whip 1/2 cup heavy or whipping cream, 1
tablespoon unsifted confectioners' sugar and 1/4
teaspoon vanilla extract until stiff peaks form.
