Tiramisu

 

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.
• 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.