2 hr 15 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, softened
Low fat cream cheese
4 oz, or neufchatel cheese, softened
Unsweetened cocoa powder
1 oz, finely grated
4 shot(s), (½ cup) or strong coffee
- Using a serrated knife, cut the angel food cake into 12 slices.
- 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.
- 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.
- 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.
- Serving size: 1 slice