Tiramisu
From Carolina Country Cooking by Pearlie and Jewel (2026).
No ratings yet
A historical recipe
Carolina Country Cooking by Pearlie and Jewel (2026).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- 2 tablespoons Kahlua
- 1 cup whipped topping
- 1/2 cup sugar
- 3 egg whites
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 2/3 cup sifted powdered sugar 8 ounces reduced-fat cream cheese (1 package) 1 1/2 cups frozen reduced-calorie whipped topping thawed and divided 1/2 cup sugar 1/4 cup water 3 egg whites 1/2 cup hot water 1 tablespoon sugar 1 tablespoon instant espresso coffee granules 2 tablespoons Kahlua or other coffee-flavored liqueur 20 ladyfingers 1/2 teaspoon unsweetened cocoa Combine powdered sugar and cream cheese in a bowl, and beat at high speed of a mixer until well-blended.
- Gently fold 1 cup whipped topping into the cheese mixture.
- Combine 1/2 cup sugar and next 2 ingredients in the top of a double boiler;
- place over simmering water.
- Beat at high speed of a mixer until stiff peaks form.
- Gently stir one-fourth of egg white mixture into cheese mixture.
- Gently fold in remaining egg white mixture;
- set aside.
- Combine hot water and next 3 ingredients;
- stir well.
- Split the ladyfingers in half lengthwise.
- Arrange 20 ladyfinger halves, cut sides up, in the bottom of an 8-inch square baking dish.
- Drizzle half of the espresso mixture over ladyfinger halves.
- Spread half of cheese mixture over ladyfinger halves;
- repeat procedure with the remaining ladyfinger halves, espresso mixture, and cheese mixture.
- Spread remaining 1/2 cup whipped topping evenly over cheese mixture;
- sprinkle with cocoa.
- Place one toothpick in each corner and in center of Tiramisu to prevent plastic wrap from sticking to whipped topping;
- cover with plastic wrap.
- Ch ill 2 hours.
- Yield: 8 servings (serving size: 1 [4 x 2-inch] piece).
- Notes: Try freezing Tiramisu for two hours before serving so it w ill cut cleanly.
- Per serving: 411 Calories;
- 21g Fat (47% calories from fat);
- 8g Protein;
- 46g Carbohydrate;
- 166mg Cholesterol;
- 162mg Sodium
Plating
Cookware for this recipe
-
Saucepan
-
Baking dish
-
Mixing bowl
-
Whisk
-
Electric mixer
-
Blender
-
Chef's knife
-
Wooden spoon
-
Spatula
-
Sieve