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White Russian Tiramisu

  • 1/2 cup ground coffee beans
  • 1-3/4 cups cold water
  • 1/4 cup Kahlua (coffee-flavored liqueur), divided
  • 1/2 cup (3-1/2 ounces) mascarpone cheese or regular cream cheese
  • 1 8-ounce block fat-free cream cheese, softened
  • 1/3 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 24 ladyfingers (2 3-ounce packages)
  • 2 teaspoons unsweetened cocoa, divided

Assemble drip coffee maker according to manufacturer's directions. Place ground coffee in coffee filter or filter basket. Add cold water to coffee maker; brew to make 1-1/2 cups. Combine brewed coffee and 2 tablespoons Kahlua in shallow dish; cool. Combine cheeses in large bowl. Beat with mixer at high speed until smooth. Add 2 tablespoons Kahlua and sugars; beat until well-blended. Split ladyfingers in half lengthwise. Quickly dip 24 ladyfinger halves, flat sides down, into coffee mixture. Place halves, dipped sides down, in bottom of h-inch square baking dish (halves will be slightly overlapping). Spread half cheese mixture over ladyfingers; sprinkle with 1 teaspoon cocoa. Repeat procedure with remaining ladyfinger halves, coffee mixture, cheese mixture and 1 teaspoon cocoa. Place 1 toothpick in each corner of dish and 1 in center (to prevent plastic wrap from sticking to cheese mixture); cover with plastic wrap. Chill for 2 hours. Perfect as make-ahead dessert, because it only gets better as flavors meld. Makes 12 servings.

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