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White Russian Tiramisu

White Russian Tiramisu

Cooking Light magazine

Mascarpone cheese is a soft triple-cream cheese that comes in small tubs. Use regular cream cheese in its place, if you prefer.

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Original recipe yields 12 servings

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Directions

  1. Assemble drip coffeemaker according to manufacturer's directions. Place ground coffee in coffee filter or filter basket. Add cold water to coffeemaker; brew to make 11/2 cups. Combine brewed coffee and 2 tablespoons Kahlua in a shallow dish; cool.
  2. Combine cheeses in a large bowl. Beat with a mixer at high speed until smooth. Add 2 tablespoons Kahlua and sugars; beat until well-blended.
  3. Split ladyfingers in half lengthwise.
  4. Quickly dip 24 ladyfinger halves, flat sides down, into coffee mixture. Place halves, dipped sides down, in the bottom of an 8-inch square baking dish (halves will be slightly overlapping). Spread half of cheese mixture over ladyfingers; sprinkle with 1 teaspoon cocoa. Repeat procedure with remaining ladyfinger halves, coffee mixture, cheese mixture, and 1 teaspoon cocoa.
  5. Place 1 toothpick in each corner of dish and 1 in the center of tiramisu (to prevent the plastic wrap from sticking to cheese mixture); cover with plastic wrap. Chill for 2 hours.
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Reviews

CSANDST1
13
8/29/2002

I did not care for this. Perhaps I just don't like tiramisu. The texture of the wet lady fingers just didn't do it for me. My husband took one bite and that was it. The filling is good though. I won't make this again.

AnnaG
10
10/9/2003

Better than restaurant tiramisu and light! One thing I did that really improved the texture was add a tub of Fat Free Cool Whip to 1/2 of the cheese mixture. I put a layer "Non-Cool Whipped" cheese mixture on top of the first layer of ladyfingers then added Cool Whip to the remaining half of the cheese mixture and topped the second layer with that.

heather
9
10/9/2003

While this was very easy to make AND very tasty, I think next time I too will add some Cool Whip, the marsacpone/cream cheese mixture lacked a "fluffy" quality that is found with most authentic tiramisu. The taste of Kahula is VERY subtle, so if you want it more pronounced I suggest adding more. Also, putting the cocoa powder in a small sieve and then tapping it works great to sprinkle it evenly over the top. This tasted MUCH better after it sat overnight. Overall, a very yummy recipe, but it needs just a little tweaking to make it perfect!