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Angel Food Cake Tiramisu

Photo: Kat Teutsch; Styling: Gerri Williams for James Reps
Prep time 15 mins
Chill time 1 hr
Yield Serves: 8
Debbi Bender, 47, Hendersonville, N.C."I make this indulgent recipe year-round--it always gets wonderful reviews."


  • 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

Nutrition Information

  • calories 293
  • fat 9 g
  • satfat 5 g
  • protein 11 g
  • carbohydrate 41 g
  • fiber 1 g
  • cholesterol 30 mg
  • sodium 447 mg

How to Make It

  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.