A Caffeine High

I'm finally having fun being back in the kitchen... it's such a relief, I had really thought it might be gone forever. Sadly, enough, I think it might have something to do with the fact that I've finally decided to follow recipes just as they are written instead of making ad hoc substitutions or not measuring (the Rachael Ray way).

And so we get to this, the Tiramisu Trifle that I recently made for some friends (I've turned to trying to wow people with food so they forget the state of our house).

Don't turn away if you don't like coffee... I had two coffee-drinkers and two (adamant) non-coffee drinkers in our taste test and when it came right down to it, the two non-coffee drinkers came back for seconds.

Tiramisu Trifle

2 TBSP instant coffee granules
1 c water
1/2 c Kahlua
4 c lowfat milk
2 pkgs (3.9 oz each) instant chocolate pudding mix
2 pkgs (3 oz each) ladyfingers
3/4 c mini semi-sweet chocolate chips
1 c whipping cream
1/3-1/2 c confectioner's sugar, to taste
1/2 tsp cocoa powder, for garnish

1. Pour coffee granules into a glass container with the water. Microwave both on high and let coffee stand.
2. Place milk and two boxes of pudding mix in large bowl and whisk until well blended. Set aside.
3. Whip the whipping cream in electric mixer, adding the confectioner's sugar at intervals.
4. Split the ladyfingers in half lengthwise. Place them, cut side up, in the bottom of a trifle bowl. Drizzle 1/2 of the coffee mixture evenly over the ladyfingers. Spread half of the pudding mixture over the ladyfingers. Spread half of the whipped cream over the pudding. Sprinkle half of the chocolate chips over the whipped topping.
5. Repeat layers again, but near the end, spread the whipped cream over the pudding, THEN sift the cocoa powder, and finish with the chocolate chips.
6. Cover with plastic wrap and refrigerate at least 6 hours (up to 24 hours) to let the flavors develop.