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Tiramisu Temptation

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories330
Calories from Fat130
Total Fat14 g22% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol110 mg37% DV
Sodium240 mg10% DV
Total Carbohydrates42 g14% DV
Dietary Fiber1.0 g4% DV
Sugars17 g
Protein7 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron8% DV
  Amount Per Serving % DV *
Calories330
Calories from Fat130
Total Fat14 g22% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol110 mg37% DV
Sodium240 mg10% DV
Total Carbohydrates42 g14% DV
Dietary Fiber1.0 g4% DV
Sugars17 g
Protein7 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron8% DV
  • 3 packages cream cheese or mascarpone cheese (8 oz.) , softened
  • 1-1/2 cups milk
  • 1 package vanilla instant pudding and pie mix (6 servings)
  • 1 cup HERSHEY'S Syrup or HERSHEY'S SPECIAL DARK Syrup
  • 1/4 teaspoon powdered instant coffee
  • 1-1/2 cups non-dairy whipped topping
  • 1/2 teaspoon HERSHEY'S Cocoa
  • MOCHA MIXTURE (recipe follows)
  • 36 ladyfingers (3-inch) , split horizontally

Directions

  • 1. Prepare MOCHA MIXTURE.
  • 2. Place lady fingers cut side up on waxed paper. Brush about 1/2 of coffee mixture on surface of lady fingers. Set aside.
  • 3. Beat cream cheese and chocolate syrup until thoroughly blended in mixing bowl. Gradually blend in milk and instant pudding mix; beat 2 minutes or until slightly thickened and thoroughly blended.
  • 4. Gently blend whipped topping into cheese mixture.
  • 5. Spread about 3/4 cup cheese mixture on bottom of 13x9x2-inch pan. Layer 1/3 of lady fingers, cut side down over pudding. Brush lady fingers with about 1/3 of remaining coffee mixture. Repeat layers two more times, ending with pudding layer.
  • 6. Stir together cocoa and instant coffee; sprinkle over surface of dessert. Cover; refrigerate at least 8 hours. Makes 24 servings.
  • MOCHA MIXTURE
  • 1/4 cup brandy or coffee flavored liqueur
  • 3 tablespoons powdered instant coffee
  • About 1/2 cup HERSHEY'S Syrup or HERSHEY'S SPECIAL DARK Syrup
  • Combine brandy and instant coffee in liquid measuring cup; stir until dissolved. Add syrup up to 3/4 cup mark; blend.

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