Tiramisu' forever!!

I have to confess that I can't live without Tiramisu'! Years ago, after I arrived in the United States, I found myself with a culinary dilemma, finding Mascarpone for tiramisu'. Many grocery stores do not carry it, and when you find it, you realize that the price of an extremely small tub is astronomical! I realized that it would take about 4-5 tubs to make a pan of tiramisu'. A 9" by 13" pan may seem like a lot, but believe me this goodness goes really fast!! I desperately had to find a way to solve this "tragic" problem and so I went into my pensive mode :).  The idea of mixing cream cheese (fat free) with heavy cream (very fatty) suddenly came, and believe me, it quickly materialized on my kitchen table :).  This recipe was heavenly, and eating Tiramisu' after each meal turned into an obligatory ritual, (until my gallbladder started screaming). Here is when the "Cool Whip Light" came  to the rescue to serve as a  substitute for the injurious heavy cream. 

The recipe is easy and quick, no eggs involved and no cooking except for warming up 3 cups of water.

You will need to create two different mixes, a cream mix and a coffee mix that's all!

 For the cream mix:

One 12 oz container of Cool whip light.
2 packages of Fat free cream cheese (one package weighs 8oz) for a total of 16 oz. (the picture only shows one and 1/2 packages).
4 tablespoons of sugar.
3 tablespoons of Amaretto  (It is acceptable to use a less expensive brand for the preparation of desserts). Save your Di Saronno for your guests.
4 drops of almond extract (elective)


         Mix these ingredients with a mixer until well blended and place in the fridge.

While the cream chills in the fridge, you can move on to preparing the coffee mix.

Coffee mix:
I usually prepare the mix with Italian espresso.  Espresso gives Tiramisu' a stronger coffee aroma, which many Americans find too strong. You can substitute espresso with instant coffee which is milder but still has a stronger kick than regular brewed coffee. I use instant coffee when I have little time to brew a pot of espresso, I prefer Nescafe' but generic brands are OK too (best choice was used in this recipe).

3 cups of water
Instant coffee (amounts listed on  container for 2 cups of water)
3 tablespoons of sugar
3 tablespoons of Amaretto


Pour three cups of water (16 oz) in a microwaveable container and heat up to almost boiling point. Use a tea pot if you do not use or have a microwave.
Please remember to use pot holders to remove the container from the microwave :).
Add  the amount of coffee listed for three cups of water.

                      
                                                          Add the coffee

Add 3 tablespoons Amaretto 

Add three tablespoons of sugar and stir well, taste to see if is sweet enough since some coffee brands are more bitter then others

 

Now you can take the cream out of the fridge. It is time to open your first package of lady fingers (you will need two).

(I am working on developing  a gluten free lady fingers recipe. Stay tuned on this.)

                                                   Have a 9 x 13 pan ready
                                                

Drizzle the coffee on each cookie in a way they the cookie is completely covered with it but not soaked (you want a partial soak).
Do not dunk the cookie in the coffee as this will make the tiramisu' very soupy.

                                                           Layer the pan

                              


                                         Coat the cookies with a layer of cream

                                                       Sprinkle with cocoa 
                                                  and repeat the same process

Your Tiramisu' is now ready to be refrigerated. Allow it to chill for at least a couple of hours before serving. This dessert is always best consumed the next day. During this time the coffee and Amaretto have had time to perfectly soak within the texture of the cookies.
Enjoy!