Tiramisu Angel Torte (6.5 Points)

Tiramisu Angel Torte (6.5 Points) Ingredients

3 (8-ounce) cartons plain fat-free yogurt	1/2 teaspoon vanilla extract
1 cup sugar divided	1 (4-ounce) carton mascarpone cheese
1/2 cup water	2 tablespoons unsweetened cocoa
2 tablespoons instant espresso or 1/4 cup instant coffee granul	1 ounce bittersweet chocolate grated
2 tablespoons Kahl?a (coffee-flavored liqueur)	1 (10-inch) round angel food cake
2 tablespoons skim milk

Instructions for Tiramisu Angel Torte (6.5 Points)

Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate.

Combine 1/2 cup sugar, water, and espresso granules in a small saucepan, and bring to a boil. Cook 1 minute over medium heat, stirring occasionally. Remove from heat, and stir in Kahl?a. Cool completely.

Combine yogurt cheese, 1/2 cup sugar, milk, vanilla, and mascarpone cheese; beat at medium speed of a mixer until smooth. Set aside.

Combine cocoa and chocolate in a bowl.

Cut angel food cake into 12 slices using a serrated knife. Dip cake slices into espresso mixture; place 4 slices crosswise in a 9 x 5-inch loaf pan. Gently spread one-third of cheese mixture over cake layer, and sprinkle with one-third of cocoa mixture. Repeat procedure with the remaining cake slices, cheese mixture, and cocoa mixture. Chill torte at least 2 hours.


Main Ingredient: CakeCuisine: Italian

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