|
| |
| Level of Difficulty | Moderate |
| 10 oz angel food cake, about 10-inches round |
| 8 oz fat-free cream cheese |
| 1 oz semisweet chocolate, finely grated |
| 1/2 cup brewed espresso, or strong coffee |
| Using a serrated knife, cut angel food cake into 12 equal slices; set aside. |
| In a mixing bowl or food processor, combine both cream cheeses, sugar and vanilla. Mix until |
| blended and smooth. Combine cocoa and grated chocolate in a separate bowl; set aside. Pour |
| espresso into a shallow dish. |
| Dip 4 cake slices into espresso mixture and turn to coat. Place slices crosswise in bottom of an |
| 8-inch loaf pan and press cake down to coat bottom (break up cake if necessary to coat surface). |
| Gently spread 1/3 cream cheese mixture over cake layer. Sprinkle with 1/3 cocoa mixture. Repeat |
| procedure with remaining cake slices, cream cheese mixture and cocoa mixture to make 3 layers. |
| Refrigerate 2 hours. Cut into 8 pieces and serve. |
| We renovated Tiramisu by: |
| Using fat-free angel food cake instead of sponge cake or lady fingers. |
| Substituting fat-free and light cream cheeses for the full-fat varieties. |
| info@barringtonsoftware.com |
| |
|
Barrington
Software Incorporated