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Yield 8 servings (serving size: 1 (4 x 2-inch) piece)
Try freezing Tiramisù for two hours before serving so it will cut cleanly.


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.