TiramisuYield: 9 servings Ingredients: |
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Directions:
Combine powdered sugar and cream cheese in a bowl, and beat with a mixer at high speed until well blended. Gently fold 1 cup whipped topping into the cheese mixture. Set aside.
Combine 1/2 cup sugar, 1/4 cup water, and 3 egg whites in the top of a double boiler; place over simmering water. Beat at high speed of a hand mixer until stiff peaks form. Gently stir 1/4 of egg white mixture into the cheese mixture until blended. Gently fold in remaining egg white mixture (don't stir too much, or your egg whites will deflate). Set aside.
Combine hot water and next 3 ingredients; stir well. Split the ladyfingers in half lengthwise. Arrange 20 ladyfinger halves (or however many will fit), cut side up, in the bottom of an 8 inch square baking dish. Drizzle half of the espresso mixture over ladyfinger halves. Spread half of cream cheese mixture over ladyfingers. Repeat the procedure with the remaining ladyfinger halves, espresso mixture, and cheese mixture. Spread the remaining 1/2 cup whipped topping evenly over cheese mixture.
Place one toothpick in each corner of the cake (or use drinking straws cut in half), and cover with plastic wrap. The toothpicks/straws will keep the plastic from sticking to the whipped topping. Chill tiramisu for at least 2 hours. When ready to serve, dust the top of the tiramisu with cocoa powder.
