Tiramisu With A Citrus Twist
- 1/3 cup sugar
- 2 tablespoons cognac
- 1 (8-ounce) block fat-free cream cheese
- 1 (3.5-ounce) carton mascarpone cheese
- 1 1/2 cups hot water
- 5 teaspoons instant espresso or 3 tablespoons instant coffee granules
- 24 ladyfingers (2 3-ounce packages)
- 1 cup orange sections (about 3 oranges), chopped and divided
- 1 teaspoon unsweetened cocoa
- Place first 4 ingredients in food processor, and process until smooth; set aside.
- Combine the hot water and espresso granules in a medium bowl. Split the ladyfingers in half lengthwise. Quickly dip 12 ladyfinger halves, flat sides down, into espresso, and place, dipped sides down, in the bottom of a 9 x 5-inch baking dish or 1 1/2-quart baking dish. Dip 12 more ladyfinger halves, flat sides down, into espresso; arrange, dipped sides down, on top of first layer. Spread half of cheese mixture evenly over ladyfinger halves; top with 1/2 cup orange sections. Repeat layers.
- Cover tiramisu with plastic wrap, and refrigerate 8 hours or overnight. Sprinkle with cocoa. Top each serving with about 1 1/2 teaspoons Candied Orange Rind.
sugar, cognac, cream cheese, mascarpone cheese, water, espresso, ladyfingers, orange sections, unsweetened cocoa
Taken from www.myrecipes.com/recipe/tiramisu-with-citrus-twist (may not work)