Italian for "pick me up," tiramisu could be considered an Italian trifle. It consists of layers of coffee-and-brandy-soaked ladyfingers and a rich mascarpone cream filling. We have updated this popular classic by replacing the custard with a fat-free meringue and lightening the mascarpone with reduced-fat cream cheese.

Makes 12 servings, 2/3 cup each

ACTIVE TIME: 1 hour

TOTAL TIME: 5 hours (including chilling time)

EASE OF PREPARATION: Moderate

8 ounces ladyfingers (60 ladyfingers)
4 tablespoons brandy, divided
1 tablespoon instant coffee (preferably espresso) granules
1 cup water
2 tablespoons dried egg whites (see Ingredient note), reconstituted according to package directions (equivalent to 3 large egg whites)
3/4 cup sugar
1/4 teaspoon cream of tartar
4 ounces mascarpone cheese (1/2 cup)
4 ounces reduced-fat cream cheese (1/2 cup), softened
1 cup chocolate shavings, about 1 ounce (see Tip)
Confectioners' sugar for dusting

1. If ladyfingers are soft, toast them in a 350°F oven for 6 to 8 minutes. Stir together 3 tablespoons brandy, coffee granules and water in a small bowl until the granules are dissolved. Brush over the flat side of the ladyfingers.
2. Bring about 1 inch of water to a simmer in a medium saucepan. Combine reconstituted egg whites, sugar and cream of tartar in a heatproof mixing bowl that will fit over the saucepan. Set the bowl over the simmering water and beat with a hand-held mixer at low speed 4 to 5 minutes. Increase speed to high and continue beating over heat for about 3 minutes longer. (The mixture should form a ribbon trail.) Remove the bowl from the heat and beat until cool and fluffy, 3 to 4 minutes. Set aside.
3. Beat mascarpone and cream cheese in a large bowl until creamy (no need to wash meringue from beaters). Add about 1 cup of the beaten whites and the remaining 1 tablespoon brandy and beat until smooth, scraping down the sides of the bowl. Using a rubber spatula, fold in the remaining whites by hand.
4. Line the bottom and sides of a 3-quart trifle bowl or souffle dish with ladyfingers, flat sides toward the center. Spoon in one-quarter of the filling and top with a layer of ladyfingers. Repeat with two more layers of filling and ladyfingers, arranging the fourth layer of ladyfingers decoratively over the top, trimming to fit, if necessary. Top with remaining filling. Cover and chill for at least 4 hours or overnight.
5. Before serving, sprinkle with chocolate shavings and dust with confectioners' sugar.

NUTRITION INFORMATION: Per serving: 216 calories; 7 g fat (4 g sat, 0 g mono); 29 mg cholesterol; 32 g carbohydrate; 4 g protein; 0 g fiber; 54 mg sodium; 47 mg potassium.

2 Carbohydrate Servings
Exchanges: 2 other carbohydrates, 1 1/2 fat

TIP: Ingredient Note: Dried egg whites, such as Just Whites, reconstituted, can be substituted for fresh egg whites.

Tip: To make chocolate shavings: Place a block of chocolate (2 ounces or larger) on wax paper and microwave on Defrost until slightly softened but not melted, 15 to 30 seconds. Use a swivel-bladed vegetable peeler to shave off curls. If the chocolate gets too hard to shave easily, warm it again.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.

Our filling smelled like we cooked it in a tub of old eggs and human feces, but then we added vanilla extract and things worked out GREAT! This recipe is the bomb, though there still was an aftertaste of human waste.

Anonymous, Pittsburgh, PA

Just as good if not better than the higher fat/calories version!

, Cranston, RI

I am just wondering how that person from Philly knows what human feces tastes like? That's a pretty rotten comment to make and then say it's the bomb. Make up your mind!

No one special, Bristol, RI