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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2/3 cup sifted powdered sugar |
1 (8-ounce) tub reduced-fat cream cheese |
1 1/2 cups frozen reduced-calorie whipped topping, thawed and divided |
1/2 cup sugar |
1/4 cup water |
3 egg whites |
1/2 cup hot water |
1 tablespoon sugar |
1 tablespoon instant espresso granules |
2 tablespoons kahlúa or other coffee-flavored liqueur |
20 ladyfingers |
1/2 teaspoon unsweetened cocoa |
Directions:
1. Combine powdered sugar and cream cheese in a bowl; beat at high speed of a mixer until well-blended. Gently fold 1 cup whipped topping into cheese mixture.
2. Combine 1/2 cup sugar, 1/4 cup water, and egg whites in the top of a double boiler; place over simmering water. Beat at high speed of a mixer until stiff peaks form. Gently stir one-fourth of egg white mixture into cheese mixture. Gently fold in remaining egg white mixture; set aside.
3. Combine 1/2 cup hot water, 1 tablespoon sugar, espresso, and Kahlúa; stir well. Split ladyfingers in half lengthwise. Arrange 20 ladyfinger halves, cut sides up, in the bottom of an 8-inch square baking dish. Drizzle half of espresso mixture over ladyfinger halves. Spread half of cheese mixture over ladyfinger halves; repeat procedure with the remaining ladyfinger halves, espresso mixture, and cheese mixture. Spread 1/2 cup whipped topping evenly over cheese mixture; sprinkle with cocoa.
4. Place 1 toothpick in each corner and in center of Tiramisù to prevent plastic wrap from sticking to whipped topping; cover with plastic wrap. Chill 2 hours.
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