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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Easy / Number of Servings: 1 |
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Directions: Combine sifted powdered sugar and marscapone in a bowl; beat at high speed until well-blended. Gently fold in 1 cup whipped topping into cheese mixture.
Combine 1/2 cup sugar, 1/4 cup water and eggs whites in the top of a double boiler. Place over simmering water. With clean beaters, beat at high speed until stiff peaks form. Gently stir in one-fourth of egg white mixture into cheese mixture. Gently fold in remaining egg white mixture. Set aside.
Combine 1/2 cup hot water, 1 tablespoon sugar, espress and kahlua; stir well.
Split ladyfingers in 1/2 lengthwise. Arrange 20 ladyfinger halves in bottooooom of 8-inch square baking dish. Drizzle half of espresso mixture over
ladyfinger halves. Spread half of cheese mixture over ladyfinger halves; repeat procedure with remaining halves, espresso mixture and cheese mixture.
Spread 1/2 cup of whipped topping evenly over cheese mixture. Sprinkle with cocoa.
Place 1 wooden pick in each corner and in center of tiramisu to keep plastic wrap from sticking to whipped topping.
Cover with plastic wrap, chill 2 hours.
| Ingredients:
1 1/2 Cup(s) cool whip lite?
1/2 Cup(s) sugar
2 Tablespoon(s) kahlua or other coffee flavored liquer
1 Tablespoon(s) instant espresso granules
3 lightly beaten egg whites
1/2 Cup(s) hot water
1/4 Cup(s) water
1 8oz tub marscapone cheese
2/3 Cup(s) sifted powdered sugar
20 ladyfinger cookie
1/2 Teaspoon(s) unsweetened cocoa |
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