Tiramisu
• Espresso-soaked pound cake and cream cheese custard come together with chocolate.
• Tiramisù means “pick-me-up” in Italian.
8 ounces semisweet chocolate
1 cup sugar
4 egg yolks
1 1/2 teaspoons vanilla
8 ounces cream cheese, cut into pieces, room temperature
1 3/4 cups chilled whipping cream
1 tablespoon instant espresso powder diluted in 1 1/4 cups hot water, cooled
1 12-ounce prepared pound cake, cut into 3 1/2×1x1/2-inch strips
Finely chop chocolate in processor. Set aside.
• Mix sugar and egg yolks in processor 30 seconds.
• Add vanilla and process until pale yellow, about 1 minute.
• Add cheese in batches and blend until smooth.
• Transfer to medium bowl.
• Cover and chill 1 hour.
• Beat whipping cream until stiff.
• Fold into cream cheese mixture.
• Cover and refrigerate until well chilled, about 1 hour.
• Can be prepared 2 days ahead.
• Pour espresso into large shallow dish.
• Dip cake strips in espresso, turning to coat all sides lightly.
• Arrange strips on bottom of 10-cup shallow dish, smoothing with fingers to mold together.
• Sprinkle with half of chocolate.
• Top with chilled cheese mixture.
• Sprinkle remaining chocolate over. Cover and refrigerate at least 2 hours.
• Can be prepared 1 day ahead.
Yield: Serves 8
Tiramisu
Serving Size: 8
Preparation Time: 0:11
2/3 cup sifted powdered sugar
8 ounces reduced-fat cream cheese (1 package)
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 Kahlua or other coffee-flavored liqueur
20 ladyfingers
1/2 teaspoon unsweetened cocoa
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 Tiramisu to prevent plastic wrap from sticking to whipped topping; cover with plastic wrap. Chill 2 hours. Yield: 8 servings (serving size: 1 [4 x 2-inch] piece).
Notes: Try freezing Tiramisu for two hours before serving so it will cut cleanly.
Per serving: 411 Calories; 21g Fat (47% calories from fat); 8g Protein; 46g Carbohydrate; 166mg Cholesterol; 162mg Sodium