Recipe by Cooking Light magazine
"Mascarpone cheese is a soft triple-cream cheese that comes in small tubs. Use regular cream cheese in its place, if you prefer."
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ground coffee beans
1 3/4 cups
Kahlua (coffee-flavored liqueur), divided
1 (8 ounce) package
fat-free cream cheese, softened
packed brown sugar
2 (3 ounce) packages
unsweetened cocoa, divided
Better than restaurant tiramisu and light! One thing I did that really improved the texture was add a tub of Fat Free Cool Whip to 1/2 of the cheese mixture. I put a layer "Non-Cool Whipped" cheese mixture on top of the first layer of ladyfingers then added Cool Whip to the remaining half of the cheese mixture and topped the second layer with that.
I did not care for this. Perhaps I just don't like tiramisu. The texture of the wet lady fingers just didn't do it for me. My husband took one bite and that was it. The filling is good though. I won't make this again.
While this was very easy to make AND very tasty, I think next time I too will add some Cool Whip, the marsacpone/cream cheese mixture lacked a "fluffy" quality that is found with most authentic tiramisu. The taste of Kahula is VERY subtle, so if you want it more pronounced I suggest adding more. Also, putting the cocoa powder in a small sieve and then tapping it works great to sprinkle it evenly over the top. This tasted MUCH better after it sat overnight. Overall, a very yummy recipe, but it needs just a little tweaking to make it perfect!
Mmmmmmm....this is delicious! I did make some changes...since I didn't have enough cheese on hand, I made 1/2 the recipe in a loaf pan (9x5). I didn't have any mascarpone cheese, so I used an 8 oz. block of light cream cheese (Neufachtel). As another reviewer had suggested, to improve the texture, I mixed half of the cream cheese mixture with non-fat Cool Whip and used that as the top layer of the tiramisu. Next time, I think I'll mix the entire cream cheese mixture with non-fat Cool Whip and make this both layers. My bottom layer of ladyfingers was a bit soggy because I soaked the ladyfingers too long...will know for next time. Overall, this is a delicious light recipe (relatively speaking). I will definitely make this again.
Wow! I made this for a dinner party, and EVERYONE loved it! I must note my alterations:
I used a 1 whole container of marscapone, 1/2 a tub of cool whip and about a 1/2 cup of cream cheese. Dolly Madison Angel food cake was used in place of the ladyfingers. I used 1 1/2 cups of espresso and 2 1/2 cups of Kahlua (my friends are lushes)I placed about 4-6 tablespoons of the coffee mixture in the bottom of the pan prior to placing the cake in (in fear of a soggy bottom layer, I didn't dip them)
I made this dish the night before I needed it. EVERYTHING tastes better overnight! Call me a fanatic, but this final step really kicked the recipe into high gear: after about 10 hours in the fridge, I took another 1 1/2 cups of kahlua and injected the tiramisu in various places with a syringe to infuse the liquor in the cake. To die for...
I made this for our office party and everyone raved about it. I could not find ladyfingers or spongecake so had to make from scratch, but turned out okay. I was scared that the coffee mixture was too strong so I did not use all of it. Also, I ground semi-sweet chocolate chips into a powder and used in place of cocoa.
I love this recipe and so do my family and friends. I am asked to make it everytime I go to a get together. I added 3 or 4 more tablespoons of Kahlua and used double the marscapone cheese and cream cheese (not fat free). It is really easy and I like that I don't need to use raw eggs!
Yum! I admit, we used double the mascarpone cheese and neufchatel instead of nonfat cream cheese, but this recipe is still much lighter than most! Also used a whole grocer's angel food cake as no ladyfingers were available - 3/4" slices did the trick nicely.
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