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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/2 cup(s) water |
2 tablespoon(s) granulated sugar |
2 tablespoon(s) instant expresso granules |
2 tablespoon(s) kahlua |
1 block(s) 8 oz softened fat free cream cheese |
1 carton(s) 3.5 oz mascarpone cheese |
1/3 cup(s) granulated sugar |
1/4 cup(s) packed brown sugar |
2 tablespoon(s) kahlua |
24 ladyfingers |
1 1/2 teaspoon(s) unsweetened cocoa |
1/2 ounce(s) bittersweet chocolate grated |
Directions:
1. To prepare expresso drizzle, combine first 3 ingredients in small sauce[pan over med hi heet, bring to a boil. Cook 1 min. stirring occasionally. Remove from heat, stir in 2 T liqueur. Cool completely.
2. To prepare filling, combine cheeses in large bowl and beat with mixer at med speed til smooth. Add 1/3 cup granulated sugar, brown sugar and 2 T liqueur, beat at med speed til well blended.
3. Split ladyfingers in half lengthwise. Arrange 24 ladyfingers halves, cut sides up in bottom of 8 inch square baking dish. Ddrizzle half of expresso drizzle over. Spread half of filling over ladyfinger halves and repeat procedure with remaining ladyfinger halves, expresso drizzle and filling. Combine 1 1/2 tsp cocoa and chocolate; sprinkle evenly over top of filling. Cover and chill for 2 hours.
4. Note; Place toothpicks in the center and in each corner of the dish to prevent the plastic wrap from sticking to the tiramisu as it chills.
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