Ingredients for Tiramisu Cooking Light
- 1 cup powdered sugar
- 1 (15 ounce) container nonfat cottage cheese
- 1 (8 ounce) container nonfat sour cream
- 1/4 cup dark rum
- 1 (8 ounce) container nonfat vanilla yogurt
- 1 (8 ounce) package Neufchatel cheese, softened
- 1/2 cup hot water
- 2 tablespoons instant espresso powder
- 20 ladyfingers
- 1/4 cup unsweetened cocoa
- 1/2 teaspoon vanilla extract
- 8 ounces mascarpone cheese
- 2 large eggs
- 1/4 cup heavy cream
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How to Make Tiramisu Cooking Light
- In a large bowl, beat together 8 ounces of mascarpone cheese, 1/4 cup powdered sugar, 2 large eggs, 1 teaspoon vanilla extract, and 1/4 cup of heavy cream until smooth and creamy.
- In a small bowl, dissolve 2 teaspoons of instant espresso powder in 1/4 cup of hot water. Set aside.
- Cut 20 ladyfingers in half lengthwise.
- Quickly dip the cut sides of the ladyfingers into the espresso mixture, ensuring they are lightly moistened but not soggy.
- Arrange a layer of the dipped ladyfingers in the bottom of a 9x9 inch baking dish.
- Spread half of the mascarpone mixture evenly over the ladyfingers.
- Repeat layers with the remaining ladyfingers and mascarpone mixture.
- Insert five wooden picks into the tiramisu (one in each corner and one in the center) to prevent cracking during refrigeration.
- Cover the baking dish with plastic wrap and refrigerate for at least 8 hours, or preferably overnight.
- Before serving, remove the wooden picks and dust generously with unsweetened cocoa powder.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
112g
Fat
25g
Carbs
16g
