This is my favorite dessert so there were big shoes to fill. Instead of instant espresso I used Starbucks Via decaf. Instead of Kaluha I used coffee extract. The cream needed either less vanilla pudding or more whipped cream; I prefer a more 'airy' cream. I wish I had used more lady fingers. Fabulous for a first attempt though.
This tiramisu was a hit with our Test Kitchens staff, who agreed that it's one of the best they've come across. Ladyfingers can be found in the bakery or the frozen-food section of the supermarket. We used soft ladyfingers, which are made to be split.
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- Calories: 310
- Calories from fat: 26%
- Fat: 9.1g
- Saturated fat: 6g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 0.3g
- Protein: 7.8g
- Carbohydrate: 44g
- Fiber: 0.2g
- Cholesterol: 95mg
- Iron: 1.1mg
- Sodium: 265mg
- Calcium: 124mg
- 1 cup cold water
- 1 (14-ounce) can fat-free sweetened condensed milk
- 1 (1.4-ounce) package sugar-free vanilla instant pudding mix
- 1 (8-ounce) block 1/3-less-fat cream cheese, softened
- 1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
- 1 cup hot water
- 1/2 cup Kahlúa (coffee-flavored liqueur)
- 1 tablespoon instant espresso or 2 tablespoons instant coffee granules
- 24 cakelike ladyfingers (2 [3-ounce] packages)
- 3 tablespoons unsweetened cocoa, divided
- Combine first 3 ingredients in a large bowl; stir well with a whisk. Cover surface with plastic wrap; chill 30 minutes or until firm.
- Remove plastic wrap, and add cream cheese. Beat with a mixer at medium speed until well-blended. Gently fold in whipped topping.
- Combine hot water, Kahlúa, and espresso. Split ladyfingers in half lengthwise. Arrange 16 ladyfinger halves, flat sides down, in a trifle bowl or large glass bowl. Drizzle with 1/2 cup Kahlúa mixture. Spread one-third of pudding mixture evenly over ladyfingers; sprinkle with 1 tablespoon cocoa. Repeat layers, ending with cocoa. Cover and chill at least 8 hours.
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