• 2 8-oz packages light cream cheese(Neufchatel), softened
  • 1/2 cup confectioners' sugar
  • 1/2 cup low fat milk
  • 1 tbsp vanilla extract
  • coffee flavor liqueur
  • 2 tbsp unsweetened coca
  • 1 8-0z container frozen light whipped topping, thawed
  • 1 tbsp instant espresso coffee powder
  • 1 3-to 4 1/2-oz package sponge type ladyfingers
  • 1 1/2 pints strawberries
  • mint leaves for garnish


In large bowl, with mixer at low speed, beat light cream cheese, sugar, milk, vanilla extract and 3 tbsp coffee flavor liqueur until blended. Increase speed to high and continue beating until smooth, frequently scraping bowl with rubber spatula. Remove half the cheese mixture to medium bowl. To cheese mixture remaining in large bowl, add cocoa; beat on low speed until blended. Gently fold half the whipped topping into each cream cheese mixture. In 1 cup measuring cup, stir together espresso powder, 1/3 cup coffee flavor liqueur, and enough water to equal 1 cup. Separate each ladyfinger into halves. Line bottom of 2 1/2 quart glass bowl with 1/3 of the ladyfingers. Brush with 1/3 cup espresso mixture. Spoon half the plain cheese mixture over ladyfingers; top with half of remaining ladyfingers. Brush ladyfingers with 1/3 cup espresso mixture. Spoon all the cocoa-cheese mixture over ladyfingers; top with remaining ladyfingers and brush with remaining espresso mixture. Spoon remaining plain cheese mixture over ladyfingers. Cover and refrigerate at least 3 hrs. Arrange strawberry halves on top of dessert; garnish with mint leaves.

Makes 16 servings and it is really delicious.

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Submitted 6/13/05.
Source: Gourmet Magazine
Submitted By: Eliana Kimball
Cocoa Tiramisu with Strawberries