Ingredients:
2/3 cup powdered sugar, sifted
1 (8 ounce) packages low-fat cream cheese
1 1/2 cups frozen 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 coffee powder
2 tablespoons Kahlua or 2 tablespoons other coffee-flavored liqueur
20 ladyfingers
1/2 teaspoon unsweetened cocoa
Directions:
Combine powered sugar and cream cheese in a large bowl, beat at high speed until well blended.
Gently fold 1 cup whipped cream into cheese mixture.
Combine 1/2 cup sugar, 1/4 cup water and egg white in top of double boiler; place over simmering water.
Beat mixture at high speed until peaks form.
Gently fold in 1/4 of egg white mixture into cheese mixture.
Fold in remaining egg white mixture and set aside.
Combine 1/2 cup hot water, 1 TBSP sugar, coffee granules and liqueur; stir mixture well.
Split ladyfingers in half lengthwise.
Arrange 20 ladyfinger halves, cut sides up, in bottom 8 inch square baking dish.
Drizzle half of espresso mixture over ladyfingers.
Spread half of cheese mixture over ladyfinger halves and repeat process until mixture is gone.
Spread remaining whipped topping over the last cream cheese mixture; sprinkle with cocoa.
Place tooth picks at each corner of dish and one in the middle, Cover with plastic wrap, (tooth picks keeps plastic wrap from sticking to Tiramisu) Chill for 2 hours.
TIP: Freeze two hours before serving, it will cut easier and cleaner.
Servings: 8
Time preparation: 150 min.
Time total: 150 min.