Tiramisu

1. 1

   Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until smooth.

2. 2

   Beat in rum on low speed; set aside.

3. 3

   Beat whipping cream in chilled small bowl on high speed until stiff peaks form.

4. 4

   Fold into cream cheese mixture.

5. 5

   Split ladyfingers horizontally in half.

6. 6

   Arrange half of the ladyfingers, cut sides up, on bottom of ungreased square pan, 8x8x2 inches, or round pan, 9x1 1/2 inches.

7. 7

   Drizzle 1/4 cup of the espresso over ladyfingers.

8. 8

   Spread half of the cream cheese mixture over ladyfingers.

9. 9

   Arrange remaining ladyfingers, cut sides up, on cream cheese mixture.

10. 10

    Drizzle with remaining 1/4 cup espresso.

11. 11

    Spread with remaining cream cheese mixture.

12. 12

    Sift or sprinkle cocoa over top.

13. 13

    Cover and refrigerate about 4 hours or until filling is firm.

14. 14

    Store covered in refrigerator.

No additional tips available.