Two words. Yum. Gone.
I love tiramisu and was so afraid of attempting my own version and killing it. Luckily, this did not happen. I chose a version I found on the Cooking Light website. I figured this would be a better version for me so if I loved it, I could eat more of it and not feel too badly about it. Yes, this is the way my brain works.
I only changed a couple of things:
First, despite the fact that I live in the land of the world's most amazing grocery store chain, Wegmans, I could not find any "cake-like" lady fingers. so, I bought dessert cups which seemed very similar.
Secondly, I only did one layer of cake. There is no way this recipe makes enough of the espresso drizzle for two layers of cake. I also used Splenda Brown Sugar because I always do and I love it. I would make this again but only if company were coming over to share so I wouldn't eat the entire thing by myself.
Yield: 8 servings
1/2 cup water
2 tablespoons granulated sugar
2 tablespoons instant espresso granules
2 tablespoons Kahlúa (coffee-flavored liqueur)
1 (8-ounce) block fat-free cream cheese, softened
1 (3.5-ounce) carton mascarpone cheese
1/3 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons Kahlúa
24 cakelike ladyfingers (2 [3-ounce] packages)
1 1/2 teaspoons unsweetened cocoa
1/2 ounce bittersweet chocolate, gratedTo prepare espresso drizzle, combine first 3 ingredients in a small saucepan over medium-high heat; bring to a boil. Cook 1 minute, stirring occasionally. Remove from heat; stir in 2 tablespoons liqueur. Cool completely.
To prepare filling, combine cheeses in a large bowl, and beat with a mixer at medium speed until smooth. Add 1/3 cup granulated sugar, brown sugar, and 2 tablespoons liqueur; beat at medium speed until well blended.
Split ladyfingers in half lengthwise. Arrange 24 ladyfinger halves, cut sides up, in the bottom of an 8-inch square baking dish. Drizzle half of espresso drizzle over ladyfinger halves. Spread half of filling over ladyfinger halves, and repeat procedure with remaining ladyfinger halves, espresso drizzle, and filling. Combine 1 1/2 teaspoons cocoa and chocolate; sprinkle evenly over top of filling. Cover and chill for 2 hours.
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.CALORIES 260 (28% from fat); FAT 8g (sat 4.1g,mono 2.2g,poly 0.5g); IRON 0.8mg; CHOLESTEROL 55mg; CALCIUM 104mg; CARBOHYDRATE 38.4g; SODIUM 317mg; PROTEIN 7.1g; FIBER 0.5g
Cooking Light, OCTOBER 2007