- 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 coffee granules
- 2 tablespoons Kahlúa or other coffee-flavored liqueur
- 20 ladyfingers
- 1/2 teaspoon unsweetened cocoa
- 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
How to Make It
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 Tiramisù to prevent plastic wrap from sticking to whipped topping; cover with plastic wrap. Chill 2 hours.