Instructions: For the Topping: Place cream and sugar in food processor bowl fitted with metal blade. Process until thickened to consistency of sour cream. Pulse in amaretto. Set aside. Do not wash bowl.

For the Filling: Place cheese, sugar, amaretto and espresso beans in same bowl. Process until smooth, about 10 seconds. With processor on, pour cream through feed tube and process until thickened to consistency of sour cream.

For Assembly: Put 1 scant tablespoon Filling on each wafer. Stack 4 wafers on large sheet of foil. Stack 4 more wafers and set next to first stack. Repeat with remaining wafers so you form a long line. Spread any remaining filling on outside edges and over top of stacks. Spread Topping over entire surface. Gently fold up sides of foil so they dont touch wafers. Chill 6 to 8 hours. (Or freeze until firm; cover airtight and freeze up to 1 week. Unwrap and thaw in refrigerator for 3 hours before serving.)

To serve, lightly dust top of roll with cocoa. Slice roll at 45-degree angle; garnish again with light dusting of cocoa and drizzle with chocolate sauce, or pass separately.

This recipe yields 8 servings.

NOTES :

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