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HOWARD L. PUCKETT Photo by: HOWARD L. PUCKETT

Tiramisu Angel Torte

Cooking Light NOVEMBER 1997

  • 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

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 Kahlúa. 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.

Nutritional Information

Amount per serving
  • Calories: 290
  • Calories from fat: 20%
  • Fat: 6.5g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 15.9g
  • Carbohydrate: 47.2g
  • Fiber: 0.0g
  • Cholesterol: 10mg
  • Iron: 0.4mg
  • Sodium: 223mg
  • Calcium: 225mg
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Tiramisu Angel Torte recipe

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