Tiramisu Angel Torte

Sue Freeman

 from Cooking Light(r)

Tiramisu Angel Torte

SOURCE: Cooking Light YEAR: 1997 ISSUE: Nov/Dec PAGE: 164

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 Kahlua (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

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 Kahlua. Cool 

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

CALORIES 290 (20% from fat); FAT 6.5g (sat 3.4g, mono 1.8g, poly 
0.3g); PROTEIN 15.9g; CARB 47.2g; FIBER 0g; CHOL 10mg; IRON 
0.4mg; SODIUM 223mg; CALC 225mg

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