Recipe: Tiramisu

Espresso Drizzle:
1/2 cup of water
2 Tbsp. granulated sugar
2 Tbsp. instant espresso granules
2 Tbsp. Kahlua

Filling:
1 (8 oz.) block fat-free cream cheese, softened
1 (3.5 oz.) carton mascarpone cheese
1/3 cup granulated sugar
1/4 cup packed brown sugar
2 Tbsp. Kahlua

Remaining Ingredients:
24 cakelike lady fingers (Two 3 oz. packages)
1 1/2 tsp. unsweetened cocoa
1/2 oz. bittersweet chocolate, grated

To prepare espresso drizzle, combine first three ingredients in a small saucepan over medium high heat; bring to a boil. Cook 1 minute, stirring occasionally. Remove from heat; stir in 2 Tbsp. Kahlua. Cool completely.

For filling, combine cheeses in a large bowl and beat with a mixer at medium speed until smooth. Add 1/3 cup granulated sugar, brown sugar, and 2 Tbsp. Kahlua; beat at medium speed until well blended.

Split ladyfingers in half lengthwise (**I found this rather difficult since they kept breaking, so I just used whole ladyfingers). Arrange about 24 ladyfingers, cut side up, in the bottome of an 8-inch square baking dish. Drizzle half of espresso mixture over ladyfinger halves. Spread half of filling over the ladyfingers, and repeat procedure with remaining ladyfingers, espresso mixture and filling. Combine cocoa and grated chocolate; sprinkle evenly over top of filling. Cover and chill for 2 hours.

Note: Place toothpicks in the cent and in each corner of the dish to prevent plastic wrap from sticking to the tiramisu as it chills.