- Total Time
One of the great things about this heavenly dessert is that it can be made up to three days ahead—and it only gets better as the flavors develop.
instant espresso5 tsp, powdered variety
fat-free pound cake13 oz, sliced 1/2-inch thick
low fat cream cheese16 oz, 2 (8-ounce) packages tub-style
vanilla extract1 tsp
fat free whipped topping8 oz, tub
semisweet chocolate6 oz, finely chopped
- Combine the boiling water, espresso powder, and 1 tablespoon of the sugar in a medium heatproof bowl; stir until dissolved, and let cool slightly.
- Spray a 9 x 13-inch glass baking dish with nonstick spray. Line the bottom of the dish with the cake slices, cutting some pieces as needed to fill any gaps. Brush with the espresso mixture to saturate the cake; set aside.
- Combine the cream cheese, the remaining 1 cup sugar, and the vanilla in a food processor. Process just until smooth; transfer to a large bowl. Gently fold in the whipped topping and spread over the cake in the baking dish. Sprinkle the top evenly with the chopped chocolate. Wrap with plastic wrap, being careful not to let the wrap touch the surface of the tiramisu and refrigerate at least 4 hours, or up to 3 days. Yields 1/12 of tiramisu per serving.