Tiramisu Cake

For a little “pick me up," serve this no-bake cake filled with layers of espresso-soaked ladyfingers and chocolate mascarpone!

1/3 cup boiling water

1 Tbs. instant espresso coffee powder or 2 Tbs. instant coffee granules

2 pkgs. (3 oz. each) soft ladyfingers

1 cont. (8.8 oz.) mascarpone cheese, at room temperature

3/4 cup semisweet chocolate chips, melted, cooled

1/4 cup Kahlua or strong brewed liquid coffee or espresso

1/2 tsp. grated orange zest

2 cups heavy cream

1/3 cup confectioners’ sugar

3 Tbs. unsweetened cocoa powder + additional

Stir boiling water into espresso powder; reserve. Line bottom and side of 8" springform pan with 30 ladyfingers; reserve.

On low speed, beat mascarpone and chocolate until just combined. Stir in liqueur and zest; reserve. On high, beat cream and sugar until soft peaks form. Transfer half of whipped cream to separate bowl; reserve. Sift 3 Tbs. cocoa over remaining whipped cream; fold in. In two batches, fold cocoa cream into reserved mascarpone mixture.

Drizzle 2 Tbs. coffee mixture over ladyfingers on bottom of pan; top with half of mascarpone mixture. Top with 9 ladyfingers; drizzle with 2 Tbs. coffee mixture. Top with remaining mascarpone and ladyfingers. Drizzle with remaining coffee mixture. Spread with reserved whipped cream. Cover pan; refrigerate at least 2 hours. Just before serving, sprinkle with cocoa.

Servings: 10 Calories: 436 Protein: 4 g. Fat: 33 g. (21 g. sat.) Trans fat: 1 g. Chol.: 104 mg. Carbs.: 31 g. Sodium: 53 mg. Fiber: 1 g. Sugar: 24 g. Kitchen time: 40 minutes. Total time: 2 hours, 40 minutes.