Cooking Light
8 servings (serving size: 1 (4 x 2-inch) piece)


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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


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.

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.

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.

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.

Created date

October 2003

Nutritional Information

Calories 226
Caloriesfromfat 28 %
Fat 7 g
Satfat 4.1 g
Monofat 2 g
Polyfat 0.8 g
Protein 4.7 g
Carbohydrate 30 g
Fiber 0.0 g
Cholesterol 41 mg
Iron 0.1 mg
Sodium 199 mg
Calcium 49 mg