Tiramisu Angel Torte (6.5 Points)

Recipes » Desserts » Tiramisu

This tastes better the longer you chill it!

Yield: 10 Ready in 45 minutes

Cuisine: ItalianMain Ingredient: Cake

(3, 1) 100% would make again (reviews)

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Recipe
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Nutrition
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Ingredients

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Original recipe makes 10

3 8-oz cartonsplain fat-free yogurt

1 cupsugar; divided

1/2 cupWater

2 tablespoonsinstant espresso or 1/4 cup instant coffee granule

2 tablespoonsKahlua; (coffee-flavored liqueur)

2 tablespoonsSkim milk

1/2 teaspoonVanilla extract

1 4-oz cartonmascarpone cheese

2 tablespoonsunsweetened cocoa

1 ouncebittersweet chocolate; grated

1 10-inch roundangel food cake

Tiramisu Angel Torte (6.5 Points) Preparation

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.