Tiramisu (Ew)

4 tb Brandy

1 tb Instant coffee

3 Large egg whites

1 c Plus

2 T sugar

1/4 ts Cream of tartar

4 oz Mascarpone cheese (1/2 C)

4 oz Reduced-fat cream cheese

350 degree F oven for 6 to 8 minutes. In a small bowl, stir together

3 T of the brandy, coffee granules and 1 cup water. Brush over the flat side of the ladyfingers. Set aside. Bring about 1 inch of water to a simmer in the bottom of a large saucepan. Combine egg whites, sugar, cream of tartar and 3 T cold water 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 until an instant-read or candy thermometer registers

140 degrees F,

4 to 5 minutes. Increase speed to high and continue beating over heat for 3 minutes (The mixture should form a ribbon trail.) Remove the bowl from the heat and beat until cool and fluffy, about 4 minutes. Set aside. In a large bowl, beat mascarpone and cream cheese until creamy. Add about 1 cup of the beaten whites and the remaining

1 T brandy and beat until