Tiramisu Angel Torte

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May 3, 2004
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Tiramisu Angel Torte


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

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.

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

Originally Posted by haloinrverse darn you for always posting such tasty stuff. :p /emoticons/[email protected] 2x" width="20" height="20" /> i think ill make this for my moms b day.
LOL..OK, I promice, nothing but healthy recipes from now on


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