Ingredients for Sandra Lee Kahlua Tiramisu
- 1.7 ounces (12 teaspoons + 2 tablespoons) Kahlua
- Ladyfingers
- Mascarpone Cheese
- Granulated Sugar
- Prepared Vanilla Pudding
- 1 cup whipped cream (or to taste)
- Unsweetened cocoa powder, for dusting
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How to Make Sandra Lee Kahlua Tiramisu
- Line 6 (4-ounce) glass custard cups with plastic wrap, allowing excess plastic wrap to hang over the edges for easy removal.
- In a small shallow dish, pour 12 teaspoons (1.5 ounces) of Kahlua. Dip 3 ladyfingers, turning to coat both sides, and place them in the bottom of each custard cup.
- Repeat step 2 for the remaining ladyfingers.
- Set aside.
- In a medium bowl, whisk together 8 ounces of mascarpone cheese, 1/4 cup granulated sugar, and 2 tablespoons of Kahlua until completely smooth and creamy.
- Gently whisk in 1 (3.4 ounce) package instant chocolate pudding mix until well combined.
- Evenly divide the pudding mixture among the prepared custard cups.
- Fold the plastic wrap over the top of each cup. Refrigerate for at least 30 minutes, or until set.
- Carefully uncover the cups.
- Invert each cup onto a serving plate and remove the plastic wrap.
- Top with whipped cream (approximately 1 cup, or to taste) and dust generously with unsweetened cocoa powder just before serving.
- Can be made up to 1 day ahead. Refrigerate until ready to serve.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
106g
Fat
12g
Carbs
12g
