This recipe is probably a reason why I’ve been (lovingly, I’m sure) called a “food pusher”. I saw it on Semi-Homemade Cooking with Sandra Lee, and it has become one of my favorite desserts not only because it’s delish, but it’s also pretty easy to make. It only requires a few ingredients, zero baking time, and can be made overnight if necessary. The original recipe calls for a different way of preparing/presenting them; I’ve tweeked it a bit to use up the package of lady fingers.
12 teaspoons plus 2 tablespoons Kahlua
24 soft lady fingers (available in the bakery/baked goods section; varies in amount per package)
1 (8-ounce) container mascarpone cheese, softened
1 tablespoon granulated sugar
3 (4-ounce) containers refrigerated prepared vanilla pudding
6 teaspoons frozen non-dairy whipped topping, thawed (optional)
Cocoa powder (optional)
Choose your method of presentation. I like using a 9 inch square baking dish or aluminum pan for easy storage and transportation, but you can always prepare the tiramisu as individual servings as well.
Baking dish/aluminum pan method:
1. Pour 2 teaspoons of Kahlua into a small plate. Soak 3 lady fingers, turning to coat both sides. I don’t let it soak through so the lady finger stays fluffy and so there’s not an overwhelming Kahlua taste.
2. Arrange lady fingers fluffy side down in pan. Repeat Step 1 until you cover the pan with the first layer of lady fingers.
3. In a separate bowl, whisk together mascarpone cheese, pudding, sugar, and 2 tablespoons Kahlua until smooth.
4. Spread half of the pudding mixture over the first layer of lady fingers.
5. Repeat Step 1.
6. Arrange lady fingers fluffy side up on top of the pudding mixture layer. Repeat Step 1 to complete the second layer of Kahlua soaked lady fingers.
7. Spread the remaining half of the pudding mixture over the second layer of lady fingers.
8. Optional: top with whipped topping and sprinkle with cocoa powder just before serving.