Tiramisu

I was talking to my teacher of italian the other day because she had her name day and it came to me the idea of making tiramisu. I really love italian cuisine. When I was younger and had italian courses with Laura (my italian teacher I mentioned earlier), I used to ask her about authentic recipes. She was the first who told me that real tiramisu is made with mascarpone and not with heavy cream. Nevertheless, since I didn't have mascarpone in my fridge, I have decided to substitute it with cream cheese. I found this recipe on Betty Crocker's site it seemed easy and fast and I decided to make it. It was very light and very refreshing. If you want a dessert quick and easy, this won't fail you.

1 package cream cheese, softened

1/2 cup powdered sugar

2 tbsp light rum

12 ladyfingers

1/2 cup cold espresso

4 tsp baking cocoa

Beat cream cheese and powdered sugar in a large bowl with electric mixer on medium speed until smooth. Beat in rum on low speed. Set aside.

Beat whipping cream in small bowl on high speed until stiff. Fold into cream cheese mixture.

Split ladyfingers horizontically in half. Soak each one for a second on the espresso coffee and arrange the first 12 halfs, cut sides up, on bottom of an ungreased square pan. Spread half of the cream cheese mixture over them. Sift 2 tsp of cocoa over the spread.

Arrange remaining ladyfingers, cut sides up, on cream cheese mixture. Spread with the remaining cream cheese mixture. Sift the remaining cocoa over top. Cover and refrigerate about 4 hours or until filling is firm.