From the kitchen of Vanessa Moon
I got this recipe from the magazine “Cooking Light” years ago. It is incredibly good. I actually prefer it over regular Tiramisu that you can order from a restaurant. This is very light.
2/3 cup sifted powdered sugar
1 8 oz. tube reduced-fat cream cheese
1 1/2 cup 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 T. sugar
1 T. instant espresso coffee granules
2 T. Kahlua
1/2 tsp. cocoa
Combine powdered sugar and cream cheese in a bowl and beat at high speed 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 until stiff peaks form. Gently stir 1/4 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″ square baking dish. Drizzle 1/2 of espresso mixture over ladyfinger halves. Spread 1/2 cheese mixture over ladyfinger halves. Repeat procedure. Spread remaining 1/2 cup of whipped topping evenly over cheese mixture; sprinkle with cocoa. Place a toothpick in each corner and in center; cover with plastic wrapping. Chill 2 hours.
*Note: I usually use fat-free or light cool whip.
Serves 8 (4×2″ pieces)
6.1 grams fat