The Italian translation for tiramisu is “carry me up.” Looking at this delicious dessert carries the corners of my mouth up…into a big smile. Originally, tiramisu was made as a pudding-like substance that usually consisted of sponge cake dipped in a liqueur, and layered with grated chocolate and rich custard. As time went on, mascarpone cheese was introduced to the recipe to create a cake like presentation. Back in the 17th century, a dessert similar to tiramisu was created in Siena, in the northwestern Italian province of Tuscany…so we’ll offer a nice wine pairing from the region as well.
Italian Light Tiramisu
Ingredients (credit: Yummly.com)
- 8 oz cream cheese (1/3 fat)
- 3 cups milk (skim)
- 2 oz sugar (free-fat free vanilla flavor instant pudding mix)
- 8 oz dessert topping (divided non fat)
- 48 vanilla wafers
- 4 oz coffee (brewed strong, cooled)
- 2 oz dark chocolate (squares)
- 1 cup berries
Beat cream cheese in large bowl with electric mixer until creamy. Gradually beat in milk. Add dry pudding mixes; mix well (about 2 minutes). Stir in 2 cups of whipped topping.
Place 24 of the wafers in 2 1/2-qt. bowl; drizzle with half of the coffee. Top with half each of the pudding mixture and chocolate. Repeat all layers.
Top with remaining whipped topping and fruit. Refrigerate at least 2 hours.
Try Asti Spumante: A fresh, Northern Italian sparkler with a hint of sweetness.
Prosecco is another sparkling choice that is lightly sweet from the Veneto region
Oloroso Sherry could be interesting as well as it’s a dry, rich wine that smells and tastes of raisins, walnuts, & caramel