Combine Kahlúa, 1 tablespoon sugar,1 tablespoon water and instant espressopowder in small bowl; stir until espresso powder dissolves.
Combine cream cheese, whipping cream,1 tablespoon Kahlúa mixture andremaining 2 tablespoons sugar in another small bowl and whiskto blend.
On two dessert plates, place one slicecake each. Brush each slice with 1/4of Kahlúa mixture. Divide cheese mixture evenly and spreadover each cake slice. Top each withremaining slices of cake. Brush each withremaining Kahlúa mixture. Sift cocoa over cakes.
Serve immediately or cover and refrigerateup to 1 day.
Makes 2 Servings.
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