2/3 cup strong black coffee
1/3 cup maple syrup
1/2 cup maple syrup
16 ladyfingers, split
3 oz cream cheese, softened
1/2 cup sour cream
12 oz frozen whipped topping, thawed
1 tbsp unsweetened cocoa powder
In a small bowl, combine the black coffee and the third cup maple syrup; blend well. Spoon this mixture over the ladyfingers on the "split" side. Line the bottom and sides of an 8-inch square dish with the ladyfingers putting the "split" coffee mixture sides to the inside. Combine the cream cheese, sour cream, and the half cup maple syrup together in a bowl. Beat until smooth then fold in the whipped topping. Spoon the creamy mixture over the ladyfingers. Cover with plastic wrap and refrigerate for 15 minutes. Remove plastic wrap and sift the cocoa over the top just before serving.
You can lighten this recipe by using low-fat cream cheese and sour cream. You can also use the lite whipped topping.
This is a good "make ahead" recipe as you can make it early in the day, cover with plastic wrap and refrigerate until time to serve.
If you want more coffee flavor in your Tiramisu, add a quarter cup of espresso to the creamy mixture.