Tiramisu Angel Torte

By Lv2Cook

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

Details

Servings 1

Preparation

Step 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.

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 9×5-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.

Serving Size: 3/4 cup