This is our take on the classic tiramisu, made with cream cheese instead of mascarpone cheese. Topped with fresh raspberries, cocoa and grated chocolate, this tiramisu recipe is a tried-and-true favourite.
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. Maxwell House Instant Coffee Original Roast
2 Tbsp. hot water
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup icing sugar, sifted
3 cups Cool Whip Whipped Topping, thawed
32 Nilla Vanilla Wafers
1 cup fresh raspberries
1/2 tsp. unsweetened cocoa powder
1 oz. Baker's Semi-Sweet Chocolate, grated
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How do I make it ?
Dissolve coffee granules in hot water. Gradually add to cream cheese in medium bowl, beating with whisk until blended. Add sugar; mix well. Stir in whipped topping.
Place 16 of the wafers on bottom of 8-inch square dish; cover with half of the whipped topping mixture. Repeat layers; cover. Refrigerate several hours or overnight.
Top with raspberries just before serving. Sprinkle with cocoa powder and grated chocolate. Store leftovers in refrigerator.
Kraft Kitchen Tips!
Prepare as directed, using Philadelphia Light Brick Cream Cheese Spread and Cool Whip Light Whipped Topping.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 6 g
Cholesterol 20 mg
Sodium 100 mg
Carbohydrate 14 g
Fibre 1 g
Sugars 9 g
Protein 2 g
Makes 16 servings, one piece (43 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.