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Tiramisu Angel Torte

HOWARD L. PUCKETT
Yield 10 servings (serving size: 3/4 cup)

Ingredients

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

Nutrition Information

  • calories 290
  • caloriesfromfat 20 %
  • fat 6.5 g
  • satfat 3.4 g
  • monofat 1.8 g
  • polyfat 0.3 g
  • protein 15.9 g
  • carbohydrate 47.2 g
  • fiber 0.0 g
  • cholesterol 10 mg
  • iron 0.4 mg
  • sodium 223 mg
  • calcium 225 mg

How to Make It

  1. 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.

  2. 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 Kahlúa. Cool completely.

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

  4. Combine cocoa and chocolate in a bowl.

  5. 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.