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LOCATION: Recipes >> Special Diets >> Tiramisu 03

Print this Recipe    Tiramisu 03

Tiramisu
Serves 8

6 ounces Neufchatel cream cheese, softened
6 ounces fat-free cream cheese, softened
2/3 cup reduced-fat sour cream
2/3 cup fat-free sour cream
1/2 cup sugar
2 packages (3 ounces each) ladyfingers
3/4 cup hot water
1 tablespoon instant espresso coffee granules (or omit hot water and
use 3/4 cup strong decaf or regular coffee)
2 tablespoons rum or 1/4 teaspoon imitation rum extract
1/2 teaspoon unsweetened cocoa powder
1 square (1 ounce) semisweet chocolate

In a large bowl, with an electric mixer at medium speed, beat the
Neufchatel and the fat-free cream cheeses together until smooth.
Add the reduced-fat and fat-free sour creams and the sugar, and
beat until smooth; set aside. Split the ladyfingers in half
lengthwise. In a small bowl, combine the hot water the espresso
granules, if using, and the rum or rum extract. Quickly dip half
the ladyfinger halves, cut-side down, into the espresso mixture.
Place the ladyfingers, dipped-side down, in the bottom of a glass
compote, 9-inch-square baking dish or pan, overlapping them, if
necessary, to fit. Spread half the cream cheese mixture evenly over
the ladyfingers. Dip the remaining ladyfinger halves into the
remaining espresso mixture, then place them, dipped-side down, on
top of the cream cheese. Spread the remaining cream cheese mixture
on top of the ladyfingers. Cover the tiramisu with plastic wrap
and refrigerate for 2 to 3 hours, or until chilled. Just before
serving, sprinkle the tiramisu with the cocoa-powder and top with
chocolate curls.

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