To 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.
Question - Do you put down 2 layers of lady fingers in the 8-inch square pan first? Because my pan was covered by just half of one package. I'm confused. I haven't made it yet so can't really give a review so I just gave it 2 stars for now.
I was afraid of this recipe because of the non-fat cream cheese, but was very surprised by the finished product. I did separate this out into 8 ramekins for easier serving/storage. I also had a little difficulty finding ladyfingers, because I didn't know where in the store to look. They are sold in the produce department near the angel food cake in my stores.
It was served to my family who mostly does not eat lighter fare and received rave reviews. I have already made this again, in a half portion and it worked just as well. The flavor and texture are very satisfying for a dessert, without having the sometimes watery consistency you can get at a restaurant.
I had some reservations about making this per the other reviews. First, it was a little difficult to find ladyfingers in the supermarkets, as it's not a widely-consumed pastry; the same for mascaparone cheese. Anyways, in the anticipation of not finding ladyfingers (which I later found), I used some halved twinkies as the bottom layer, which actually served as a sturdier bottom layer (but it makes it sweeter too). I made 2 batches of tiramisu; so I doubled all the ingredient amounts. Also took everyone's advice of making more espresso. This is when you want to have an espresso maker that can make large quantities of it because it'll get really tedious if you have a single serving espresso percolator like mine. Aside from the espresso process, everything else was really easy to make. The assembly is easy; the preparation takes up a lot of time. Everyone LOVED this and was very surprised about the calorie intake.
This is sweet, creamy, and coffee-flavored, but it's not tiramisu. My version came out much heavier, denser, and flatter than the photo version. It's okay, but I'll be looking for another recipe that's actually tiramisu.