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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This rich yet light-textured dessert is best when chilled at least 2 hours to allow all the flavors to become well acquainted. Ingredients:
1/2 cup granulated sugar |
1 cup whipping cream, divided |
2 cups fat-free milk |
1/2 cup egg substitute |
2 egg yolks |
1 tablespoon all-purpose flour |
1/2 vanilla bean, split |
1 (8-ounce) package fat-free cream cheese, softened |
1 (8-ounce) package reduced-fat cream cheese, softened |
1/2 cup brewed espresso or dark-roast coffee |
3 tablespoons marsala |
3 (3-ounce) packages ladyfingers |
3 tablespoons powdered sugar |
1 tablespoon unsweetened cocoa |
Directions:
1. Stir together sugar, 1/2 cup whipping cream, milk, and next 4 ingredients in a heavy saucepan. Cook over medium heat, stirring constantly, 30 minutes or until thickened. Cool mixture completely. Discard vanilla bean. Whisk in cream cheeses.
2. Stir together espresso and Marsala. Layer one-fourth ladyfingers in a trifle bowl or large clear bowl; brush with espresso mixture. Top with one-fourth cream cheese mixture. Repeat 3 times with remaining ladyfingers, coffee mixture, and cream cheese mixture.
3. Beat remaining 1/2 cup whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spoon over cream cheese mixture, and sprinkle with cocoa. Cover and chill 2 hours.
4. Note: To prepare espresso, stir together 3/4 cup hot water and 1/3 cup ground espresso or dark-roast coffee. Let stand 5 minutes; pour through a wire-mesh strainer lined with a coffee filter into a glass measuring cup, discarding coffee grounds. Makes 3/4 cup.
5. This may also be prepared in a 13- x 9-inch dish, layering ladyfingers brushed with coffee mixture and cream cheese mixture. Spread with whipped cream mixture.
6. Original recipe: Calories 618 (75% from fat); Fat 51g (sat 29g); Chol 314mg.
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