Ingredients
1/2 cup water
2 tablespoons granulated sugar
2 tablespoons instant espresso granules
2 tablespoons Kahula (coffee liqueur)
1 pounds cream cheese
7 ounces cream cheese
2/3 cup granulated sugar
1/2 cup brown sugar
4 tablespoons Kahula
2 (24 individual) package Ladyfingers
1/2 cup whip cream
2 - 3 tablespoons powdered sugar
Preparation
ESPRESSO DRIZZLE: Combine first 3 ingredients in a small saucepan over medium-high heat; bring to a boil. Cook 1 minute, stirring occasionally. Remove from heat; stir in 2 Tbs. liqueur. Cool.
FILLING: Combine cheese in a large bowl, and beat with a mixer at medium speed until smooth. Add 2/3 cup granulated sugar, brown sugar and 4 Tbs. liqueur; beat at medium until well blended.
PUTTING TOGETHER: Split ladyfingers in half and arrange one full package of ladyfinger halves, cut side up in the bottom of cake pan. Brush half of espresso drizzle over ladyfinger halves. Spread half of the filling over ladyfingers, and repeat procedure with 2nd package of ladyfinger halves, brush remaining espresso drizzle and filling.. At this point I cover and refrigerate over night.
BEFORE SERVING: Whip up cream, add powdered sugar and spread over top of Tiramisu. Sift 1 1/2 tsp. of cocoa powder over entire top. I sometimes grates chocolate over the top in addition to the cocoa powder.
