Grown-up Fare, Continued

While you're kicking back with Christopher Foyle, enjoy some of this very comforting tiramisu. My husband and I are very picky about tiramisu. Admittedly, we don't know what "authentic" tiramisu is like, but we know we prefer the cakes to be very moist and the filling to be cheesy rather than just creamy. This recipe is great because it's fast, the filling has a great flavor (mascarpone cheese, cream cheese, kahlua), and because you have control over the moistness of your cake. I actually double the amount of the drizzle and end up using almost all of it, save about 1/4 cup. I also add some slightly sweetened whipped cream to the top (about 1/2 cup pre-whipped, I think) before sprinkling with cocoa.

Here's the recipe from Cooking Light:

Espresso drizzle:
1/2 cup water
2 tablespoons granulated sugar
2 tablespoons instant espresso granules
2 tablespoons Kahlúa (coffee-flavored liqueur)

Filling:
1 (8-ounce) block fat-free cream cheese, softened
1 (3.5-ounce) carton mascarpone cheese
1/3 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons Kahlúa

Remaining ingredients:
24 cakelike ladyfingers (2 [3-ounce] packages)
1 1/2 teaspoons unsweetened cocoa
1/2 ounce bittersweet chocolate, grated

To prepare 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 tablespoons liqueur. Cool completely.

To prepare filling, combine cheeses in a large bowl, and beat with a mixer at medium speed until smooth. Add 1/3 cup granulated sugar, brown sugar, and 2 tablespoons liqueur; beat at medium speed until well blended.

Split ladyfingers in half lengthwise. Arrange 24 ladyfinger halves, cut sides up, in the bottom of an 8-inch square baking dish. Drizzle half of espresso drizzle over ladyfinger halves. Spread half of filling over ladyfinger halves, and repeat procedure with remaining ladyfinger halves, espresso drizzle, and filling. Combine 1 1/2 teaspoons cocoa and chocolate; sprinkle evenly over top of filling. Cover and chill for 2 hours.