Angel Food Cake Tiramisu

Angel Food Cake TiramisuRecipe
Photo: Kat Teutsch; Styling: Gerri Williams for James Reps
Debbi Bender, 47, Hendersonville, N.C.

"I make this indulgent recipe year-round--it always gets wonderful reviews."

Serves: 8

Cost per Serving:



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1 angel food cake, store-bought or homemade
2 tablespoons brewed strong coffee
2 tablespoons brandy
2 tablespoons crème de cacao
7 ounces reduced-fat cream cheese, at room temperature
1 1/4 cups part-skim ricotta
3/4 cup confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa


Prep: 15 Minutes
Chill: 1 Hours

1. Slice cake into 1-inch cubes; place in a bowl. Combine coffee, brandy and crème de cacao. Drizzle over cake; gently toss with a rubber spatula.

2. In a large bowl, using an electric mixer on medium speed, beat cream cheese until smooth, about 1 minute. Add ricotta, sugar and vanilla and beat until creamy, scraping down sides of bowl as needed.

3. Place 1/2 of cake cubes in an even layer in a large serving bowl. Evenly spread 1/2 of cream cheese mixture over cake cubes. Sift 1 Tbsp. cocoa powder over. Repeat with second half of cake cubes, cheese mixture and cocoa powder.

4. Cover, refrigerate at least 1 hour, then serve.

Created date

September 2014

Nutritional Information

Calories 293
Fat 9 g
Satfat 5 g
Protein 11 g
Carbohydrate 41 g
Fiber 1 g
Cholesterol 30 mg
Sodium 447 mg