| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 2/3 |
c |
Sifted powdered sugar |
| 1 |
pk |
(8-oz) reduced-fat cream cheese |
| 1 1/2 |
c |
Frozen reduced-calorie whipped topping; thawed and divided |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Water |
| 3 |
|
Egg whites |
| 1/2 |
c |
Hot water |
| 1 |
tb |
Sugar |
| 1 |
tb |
Instant espresso coffee granules |
| 2 |
tb |
Kahlua or other coffee-flavored liqueur |
| 20 |
|
Ladyfingers |
| 1/2 |
ts |
Unsweetened cocoa |
INSTRUCTIONS
Date: Fri, 15 Mar 1996 21:59:37 EST
From: YQYM81A@prodigy.com (MS KIMBERLY J MENDOZA)
Recipe By: Cooking Light, March 1995, page 103
Combine powdered sugar and cream cheese in a bowl, and beat at high speed
of a mixer until well-blended. Gently fold 1 cup whipped topping into the
cheese mixture.
Combine 1/2 cup sugar and next 2 ingredients 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.
Combine hot water and next 3 ingredients; stir well. Split the ladyfingers
in half lengthwise. Arrange 20 ladyfinger halves, cut sides up, in the
bottom of an 8-inch square baking dish. Drizzle half of the 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 remaining 1/2 cup whipped
topping evenly over cheese mixture; sprinkle with cocoa.
Place one toothpick in each corner and in center of Tiramisu to prevent
plastic wrap from sticking to whipped topping; cover with plastic wrap.
Chill 2 hours. Yield: 8 servings (serving size: 1 [4 x 2-inch] piece).
NOTES : Try freezing Tiramisu for two hours before serving so it will cut
cleanly.
MC-RECIPE@MASTERCOOK.COM
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