Ingredients
1 package (8 ounces) reduced-fat cream cheese2/3 cup confectioners’ sugar, divided1-1/2 cups reduced-fat whipped topping, divided1/2 cup plus 1 tablespoon sugar3 egg whites1/4 cup water2 packages (3 ounces each) ladyfingers, split1/2 cup boiling water2 tablespoons coffee liqueur1 tablespoon instant coffee granules1/2 teaspoon baking cocoa
Preparation
In a small bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in 1 cup whipped topping; set aside.
Combine 1/2 cup sugar, egg whites and water in a small heavy saucepan over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until mixture reaches 160°, about 8-10 minutes. Pour into a large bowl. Beat on high until stiff peaks form, about 7 minutes. Fold into cream cheese mixture.
Arrange half of ladyfingers in an ungreased 11x7-in. dish. Combine the boiling water, coffee liqueur, coffee granules and remaining sugar; brush half of mixture over ladyfingers. Top with half of cream cheese mixture. Repeat layers. Spread remaining whipped topping over the top; sprinkle with cocoa. Refrigerate for 2 hours before serving.
