Photo of Tiramisu by WW


Points® value
Total Time
2 hr 15 min
15 min
0 min
You might be surprised to learn that this classic Italian dessert comes together in the fridge, not the oven. In our lightened-up version, slices of store-bought angel food cake are dipped in brewed espresso, then layered in a loaf pan with a sweet cream cheese blend plus cocoa and grated chocolate. Chill for 2 hours to let the treat set, then slice up and enjoy.


Angel food cake

10 oz, (about one 10-inch round)

Fat-free cream cheese

8 tbsp(s), softened

Light cream cheese

4 oz, or Neufchatel cheese, softened


½ cup(s)

Vanilla extract

1 tsp(s)

Unsweetened cocoa powder

2 tbsp(s)

Semisweet chocolate

1 oz, finely grated

Brewed espresso

4 shot(s), (1/2 cup) or strong coffee


  1. Using a serrated knife, cut the angel food cake into 12 slices.
  2. Using an electric mixer or a food processor, blend both cream cheeses, the sugar, and vanilla until blended and smooth. In a small bowl, combine the cocoa and chocolate. Pour the espresso into a shallow dish.
  3. Dip 4 slices of cake into the espresso and turn to coat. Arrange the 4 slices crosswise in the bottom of an 8-inch loaf pan, pressing the slices to cover the bottom. (Break up the slices if necessary to cover the bottom.) Gently spread one-third of the cream cheese mixture over the cake layer. Sprinkle with one- third of the cocoa mixture.
  4. Repeat with the remaining slices of cake, cream cheese mixture, and cocoa mixture to make a total of 3 layers. Cover the loaf pan and refrigerate for at least 2 hours or up to overnight. Cut the tiramisu into 8 slices.
  5. Serving size: 1 slice