Simple Tiramisu

16 ladyfingers
 2/3 cup strong brewed coffee, room temperature
 1/3 cup maple syrup
 1 (3 ounce) package cream cheese, softened
 1/2 cup sour cream
 1/2 cup maple syrup
 1 (12 ounce) container frozen whipped topping, thawed
 1 tablespoon unsweetened cocoa powder, for dusting

1. Split ladyfingers lengthwise and use them to line the bottom and sides of an 8x8 inch dish. Stir together coffee and 1/3 cup maple syrup until smooth. Spoon mixture over ladyfingers.
2. In a large bowl, beat together cream cheese, sour cream and 1/2 cup maple syrup until smooth. Fold in whipped topping. Spread mixture over soaked ladyfingers. Cover and chill 15 minutes.
3. Dust with sifted cocoa just before serving.

Tiramisu

6 egg yolks
 3/4 cup white sugar
 2/3 cup milk
 1 1/4 cups heavy cream
 1/2 teaspoon vanilla extract
 1 pound mascarpone cheese
 1/4 cup strong brewed coffee, room temperature
 2 tablespoons rum
 2 (3 ounce) packages ladyfinger cookies

1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
3. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
4. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

NILLA Tiramisu Cookie Balls

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
60 NILLA Wafers, finely crushed (about 2 cups)
3 Tbsp. MAXWELL HOUSE INTERNATIONAL CAFÉ Café Vienna, divided
2 pkg. (6 squares each)
BAKER’S White Chocolate, melted
2 squares BAKER’S Semi-Sweet Chocolate, melted

1. MIX cream cheese, cookie crumbs and 1 Tbsp. coffee until well blended.

2. SHAPE into 36 (1-inch) balls. Freeze 10 min. Mix white chocolate and remaining coffee. Dip balls in white chocolate mixture; place in single layer in shallow waxed paper-lined pan. Drizzle with semi-sweet chocolate.

3. REFRIGERATE 1 hour or until firm.