Recipe by flower7
While I love traditional Tiramisu, this one is great when you don't have access to some of the more traditional ingredients. It originally came from the local newspaper. Cooking time is cooling time.
Top Review by Sweet PQ?
After reading one chef's comments, I decided to use ladyfingers instead of the vanilla wafers. I quickly "dipped" each wafer in the coffee instead of brushing it. This enabled me to mold the ladyfingers to the shape of my pan. Because of the ladyfinger dipping, I had to increase the strong coffee to aprroximately 1.5 cups. I subsituted a 454 gm container of ricotta cheese for 8 oz of the cream cheese, which gave the whole dessert a lighter feel. I sprinkled the top with sifted coffee & cocoa powders. Truly a decadent delight! Made for the Comfort Cafe-Jan'10.
- 16 ounces cream cheese, softened
- 3⁄4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1⁄2 cup strong black coffee, divided
- 12 ounces frozen whipped topping, thawed
- 48 vanilla wafers, divided
- cocoa powder (to garnish)
Directions See How It's Made
- Beat the cream cheese, sugar, vanilla, and 1/4 cup of the coffee in a medium sized bowl with an electric mixer on medium speed, until mixture is creamy.
- Stir in the whipped topping, reserving 1/2 cup of topping for a garnish if desired (if not, add it all to the cream cheese).
- Place 24 vanilla wafers on the bottom of a 9-inch springform pan, cutting some wafers to cover the bottom of the pan as much as possible.
- Brush or drizzle the wafers with some of the remaining 1/4 cup of coffee.
- Spread half of the cream cheese mixture over the wafers and repeat layers, brushing wafers with coffee and ending with cream cheese mixture.
- Cover and refrigerate for 4 hours or overnight. Garnish with cocoa powder and optional reserved whipped topping.