Ingredients
1 1/2 cups water
1/2 cup ground dark roast coffee
1/2 cup sugar, divided
3 large egg yolks
2 tablespoons Kahlúa (coffee-flavored
Ingredients
1 1/2 cups water
1/2 cup ground dark roast coffee
1/2 cup sugar, divided
3 large egg yolks
2 tablespoons Kahlúa (coffee-flavored liqueur), divided
5 large egg whites
2 tablespoons water
8 ounces 1/3-less-fat cream cheese, softened
2 ounces mascarpone cheese, softened
24 crisp savoiardi ladyfingers (1 [7-ounce] package)
3/4 ounce bittersweet chocolate, finely grated
Preparation
1. Bring 1 1/2 cups water to a boil, and remove from heat. Add coffee; cover and let stand for 10 minutes. Strain through a cheesecloth-lined sieve into a medium bowl; discard solids. Cover and refrigerate until needed.
2. Combine 1/4 cup sugar, egg yolks, and 1 tablespoon Kahlúa in the top of a double boiler, stirring well with a whisk. Cook over simmering water, whisking constantly, until thick and candy thermometer registers 160° (about 9 minutes). Remove from heat; refrigerate 10 minutes.
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We cut fat by 75% and calories by half, but our version of the creamy-coffee-choco classic is still divine. | Sidney Fry, MS, RD, Cooking Light
Chances are good that you've had a moment with the fully loaded version of this elegant, espresso-soaked sponge cake dessert, which is enveloped in rich layers of buttery mascarpone and sweetened whipped cream. And if you haven't, well, we suggest you do... by trying our made-over version.
Classic
577 calories per serving
42 grams total fat
23 grams saturated fat
Makeover
234 calories per serving
10.6 grams total fat
5.2 grams saturated fat
More from Cooking Light:
Recipe Makeover: Chocolate Chip Cookies
100 Healthy Dessert Ideas
25 Best Dessert Recipes
