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
1/2 teaspoon unsweetened cocoa
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.
This is delicious--very rich, creamy, and decadent! I've served this over and over since the recipe first appeared in Cooking Light in 1995. This dessert always gets rave reviews. If you're trying to convince someone that low-fat desserts can be delicious, try this recipe. Although the recipe doesn't specify this, I use "savoiardi," the dried ladyfinger cookies that you can find in the international section of most supermarkets. There are usually 24 cookies per package. I use the whole package. Instead of pouring the coffee mixture over the ladyfingers, I dip each cookie into the liquid before placing it in the pan. Because the cookies are dried, I recommend making this the day before you plan on serving it.