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I always thought tiramisu was an elaborate and complicated dessert to make. I thought it took hours of hands-on work, using coffee liqueur and high-end marscapone cheese. And I thought you had to make your own angel food cake to assemble the fancy feast.

It always seemed daunting to me, and I always thought to myself that I’d leave that dainty little dessert to the pros. But when Chris told me his favorite dessert was tiramisu, I was inspired to give it a go.

And not only is tiramisu very simple to make, it took almost no time at all.

Best part? Chris said it tasted better than most tiramisu he’s had in restaurants.

*pats back*

Quick and Easy Tiramisu (From Kraft Foods)
>> Click here for printable recipe


  • 2 tbsp instant coffee
  • 1 tbsp sugar
  • 1 cup boiling water
  • 2 packages (4 oz each) ladyfingers
  • 2 packages (8 oz each) reduced fat cream cheese, softened
  • 1/2 cup sugar
  • 2 cups Light Cool Whip, thawed
  • 2 tbsp unsweetened cocoa powder


  1. Bring a tea kettle full of water to a boil. Pour one cup over the instant coffee and 1 tbsp of sugar. Stir to dissolve the coffee and sugar. Set aside.
  2. Split the ladyfingers in half (they should come pre-cut, but if not, slice them horizontally with a serrated knife). Arrange one package of the ladyfingers on the bottom of a 13×9 dish. Spoon 1/2 cup of the coffee over the ladyfingers.
  3. Beat the cream cheese in a large bowl with a mixer until creamy. Add the 1/2 cup of sugar and beat well. Then whisk in the Cool Whip.
  4. Spread half of the cream cheese mixture over the ladyfingers in the dish. Then arrange the other package of ladyfingers over the cream cheese. Spoon the other 1/2 cup of coffee over the second layer of ladyfingers and then top with the remaining cream cheese.
  5. Dust the top evenly with the cocoa powder. Cover the dish and refrigerate for at least 4 hours before serving.

My Two Cents: This tiramisu got really good reviews on the Kraft website — a big reason why I chose it. (The other of course was because it had the word “Easy” in the title.) I was a bit worried that because I was using just cream cheese, it wouldn’t taste like authentic tiramisu, but I was quite wrong. I thought it tasted like the real thing, as did Chris and a number of my friends I served this to (one being a big tiramisu fan).

The instant coffee saved me here. I don’t drink coffee, so I don’t own a coffee pot (please not everyone faint at these words all at once — caffeine and I don’t mix well –) But I love coffee flavor, so I have instant coffee around for baking.

Even if you are a coffee addict and own a coffee pot, brewing coffee to make tiramisu sounds too tedious and time consuming. Go for the instant.

Enjoy! This is a crowd pleaser!