hot water mixed with 1 tb instant espresso coffee granules
40
each
ladyfingers
1/2
teaspoon
cocoa, unsweetened
Directions:
Place first 6 ingredients in food processor with knife blade and process until smooth; set aside.
Combine hot water and espresso granules in a small bowl. Split ladyfingers in half lengthwise. Quickly dip 20 of the halves, cut side down, in espresso and place, dipped side down, in the bottom of a 9-inch square baking dish. Dip 20 more ladyfinger halves, cut side down, into espresso, and arrange dipped side down, on top of the first layer. Spread 2 cups of the cheese mixture evenly over the ladyfingers. Repeat procedure with remaining ladyfinger halves, espresso, and cheese mixture.
Place toothpicks in each corner and 1 in the center of tiramisu to prevent plastic wrap from sticking to cheese mixture. Cover with plastic wrap and refrigerate for 3 to 8 hours. Sprinkle with cocoa before serving.
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