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FRC--I decided to make tiramisu for a dessert gig I had on June 28. Had never made it B4 so

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Joined: Mar 10, 2006


Posted to Thread #30974 at 6:11 pm on Jul 11, 2019

I scrolled through all the recipes here at FK plus others I found on the 'net. Since the vast majority called for egg yolks, I very nearly abandoned my tiramisu plan because I already had a surfeit of egg whites tucked away in the freezer and didn't need any more. Then I realized charlie's recipe from COOKING LIGHT magazine only called for egg whites so that was the one I went with.

It went together and set up beautifully! I made 8 recipes to serve 72 people so that used up 24 of my saved egg whites. Yay!

I was concerned the egg whites wouldn't whip up to stiff peaks since the recipe called for adding water and sugar to them in a double boiler while beating over simmering water, but I kept telling myself that charlie wouldn't steer me wrong. The whites took a bit longer to reach the stiff peak stage, but they finally did and were gorgeous. Thank you, charlie!

I had 3 people come up to me separately after the event to tell me how much they had enjoyed the tiramisu and not a one of the 3 drank--or even liked(!)--coffee. Now there was a major compliment as far as I was concerned.

Since using all egg whites only saved a few calories, I decided that I would substitute real heavy whipping cream for the light Cool Whip called for. I stabilized my whipped cream with Dr. Oetker's WHIP-IT stabilizer, and that worked beautifully==>

Light Tiramisu' (posted by charlie on April 4, 2008)

Recipe By :Cooking Light Magazine
Serving Size : 8

2/3 cup confectioner's sugar -- sifted
8 ounces reduced-fat cream cheese -- tub style
1 1/2 cups whipped topping -- frozen, reduced-calorie, thawed & divided
1/2 cup sugar
1/4 cup water
3 each egg whites
1/2 cup hot water
1 tablespoon sugar
1 tablespoon instant espresso
2 tablespoons Kahlua -- or other coffee-flavored liqueur
20 each ladyfinger cookies (I used the dry & crisp kind.)
1/2 teaspoon cocoa powder -- unsweetened

Combine powdered sugar and cream cheese in a bowl, and beat at high speed of a mixer until well-blended. Gently fold 1 cup whipped topping into the cheese mixture.

Combine 1/2 cup sugar and next 2 ingredients in the top of a double boiler; place over simmering water. Beat at high speed of a mixer until stiff peaks form. Gently stir one-fourth of egg white mixture into cheese mixture. Gently fold in remaining egg white mixture; set aside.

Combine hot water and next 3 ingredients; stir well. Split the ladyfingers in half lengthwise. Arrange 20 ladyfinger halves, cut sides up, in the bottom of an 8-inch square baking dish. Drizzle half of the espresso mixture over ladyfinger halves. Spread half of cheese mixture over ladyfinger halves; repeat procedure with the remaining ladyfinger halves, espresso mixture, and cheese mixture. Spread remaining 1/2 cup whipped topping evenly over cheese mixture; sprinkle with cocoa.

Place one toothpick in each corner and in center of Tiramisu' to prevent plastic wrap from sticking to whipped topping; cover with plastic wrap. Chill 2 hours. (serving size: 1 (4 x 2-inch) piece).

Cal: 226 Chol: 41mg Fat: 7g

Notes from wigs:
1) I did NOT save out any whipped cream for the top, but rather folded all of it into the creamed cheese mixture.
2) I sifted cocoa on top of each of the two cream cheese/whipped cream/beaten egg white layers.
3) I dipped the top and bottom of each hard ladyfinger very quickly into the espresso/Kahlua/sugar mixture.
4) I used regular (i.e., full fat) Philadelphia cream cheese.
5) I whipped and used real cream to replace the frozen, reduced calorie whipped topping that was called for.
6) I will add my "I miss charlie!" notice to everyone else's that I read back a few posts ago.


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