First, whip 80% of the whipped cream and prepare it. Leave it at room temperature and gently dissolve the softened cream cheese with a hand mixer. Divide the amount of sugar into the cheese 2-3 times and mix.

When sugar and cream cheese are mixed, add yogurt - whipped cream and mix. Lastly, add lemon juice and mix to finish.

Leave the cheese cream in the refrigerator while preparing the other ingredients. Add instant coffee, water, sugar, and Kahlua and mix well to make syrup. Prepare ladyfinger cookies and castella for tiramisu floor by cutting them into mousse cups.

Put the prepared castella or ladyfinger cookies on the bottom of the mousse cup and apply the syrup moistly. Put cheese cream on top of it and put it repeatedly in the order of castella, syrup, and cheese cream.

Clean the top and keep it in the refrigerator for more than 3 hours. Prepare a stencil for the mousse cup. When the tiramisu hardens, remove it from the refrigerator and decorate the top with cocoa powder and decosnow powder.

Tiramisu is ready for Christmas. I made a small round frame with 5-6 dessert cups. In fact, I rarely decorate tiramisu every time I make it, but to commemorate the purchase of Christmas ornaments, I put it here and there and sprinkled my precious arazan, so it quickly turns into a nice cake with a Christmas atmosphere. I took a big bite and it melts in my mouth after a long time.