| 1 | package (8 ounces) cream cheese, softened |
| 1/2 | cup powdered sugar |
| 2 | tablespoons light rum or 1/2 teaspoon rum extract |
| 1 | cup whipping (heavy) cream |
| 1 | package (3 ounces) ladyfingers, (12 ladyfingers) |
| 1/2 | cup cold prepared espresso or strong coffee |
| 2 | teaspoons baking cocoa |
| 1. | Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until smooth. Beat in rum on low speed; set aside. |
| 2. | Beat whipping cream in chilled small bowl on high speed until stiff peaks form. Fold into cream cheese mixture.
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| 3. | Split ladyfingers horizontally in half. Arrange half of the ladyfingers, cut sides up, on bottom of ungreased square pan, 8x8x2 inches, or round pan, 9x1 1/2 inches. Drizzle 1/4 cup of the espresso over ladyfingers. Spread half of the cream cheese mixture over ladyfingers. |
| 4. | Arrange remaining ladyfingers, cut sides up, on cream cheese mixture. Drizzle with remaining 1/4 cup espresso. Spread with remaining cream cheese mixture. |
| 5. | Sift or sprinkle cocoa over top. Cover and refrigerate about 4 hours or until filling is firm. Store covered in refrigerator. |
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| For 9 grams of fat and 170 calories per serving, substitute reduced-fat cream cheese (Neufchâtel) for the regular cream cheese. Substitute 2 cups frozen (thawed) reduced-fat whipped topping for the beaten whipping cream. |
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| “Carry me up” is the translation for tiramisu, pronounced tir-ruh-mee-SOO. This rich Italian dessert is usually made with mascarpone, a buttery rich, slightly sweet and smooth Italian cream cheese. |
Nutrition Information:
240 ( 160 ); 18 g ( 11 g); 60 mg; 115 mg; 17 g ( 0g); 3 g 12 %; 0%; 4 %; 4 % 1 ; 3 1/2