So, tiramisu is, hands down, one of my top 5 favorite desserts of all time. I am uncertain on the other 4 right now, but tiramisu it definitely up there. Traditional recipes call for full fat mascarpone cheese and egg yolks. This healthier version uses reduced fat cream cheese, cool whip and only includes egg whites. This recipe super simple and quick to make. The hardest part is waiting 2 hours for it to set in the refrigerator Waiting to eat it might be worse than Chinese water torture. My notes below are in bold, you know the drill.
USE THESE GODDAMN INGREDIENTS:
2/3 cup powdered sugar – sifted
An 8 ounce package of reduced fat cream cheese
1 cup + 1/2 cup thawed reduced calorie whipped topping
1/2 cup + 1 tablespoon granulated sugar
1/4 cup water
3 egg whites (Make sure you DO NOT get any yolks in the bowl when you are cracking your eggs. The whipped mixture won’t stiffen and you will screw up everything, then your parents will hate you.)
1/2 cup hot water (Try not to burn yourself here…)
1 tablespoon instant espresso granules or espresso powder
2 tablespoons Kahlua or any other coffee flavored liquor (Plus the rest of the bottle for “taste testing” purposes during the tiramisu preparation.)
1/2 teaspoon unsweetened cocoa (Generic brand all the way baby. Since there is so little cocoa powder in this recipe, there is no need to import some fancy ass cocoa powder that is worth its weight in gold.)
DO THIS, FOR GOODNESS SAKE:
Combine powdered sugar and cream cheese in a large bowl with an electric mixer at high speed until they are well-blended. Gently fold 1 cup of whipped topping into cheese mixture. Combine 1/2 cup sugar, 1/4 cup water, and egg whites in the top of a double boiler. Beat at high speed with an electric mixer until stiff peaks for. Gently stir one-fourth of the egg white mixture into the cheese mixture. Gently fold in the remaining egg white mixture, then set this aside. Make sure to turn the electric mixer off before licking the beaters.
Combine 1/2 cup hot water, 1 tablespoon sugar, espresso powder, and Kahlua (I only had Bailey’s at my house so I used that instead) and stir well. Cut all the ladyfingers in half lengthwise. Arrange the 20 of the ladyfinger halves, cut sides up, in the bottom of an 8″ square baking dish. Drizzle half of the espresso mixture over the ladyfingers. Spread half of the cheese mixture over the ladyfinger halves. Repeat this procedure with the remaining ladyfinger halves, espresso mixture, and cheese mixture. Spread remaining 1/2 cup whipped topping evenly over the top and sprinkle with cocoa powder and a little bit more espresso powder.. Cover the baking dish and chill for 2 hours before chowing down, chug the remaining Kahlua.