Tiramisu Cake
Yield
24 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each | angel food cake |
*
|
| 1 | cup |
espresso, brewed
cold |
*
|
| ¾ | cup | amaretto liqueur |
*
|
| 1 ½ | cups |
ricotta cheese
nonfat |
|
| 1 | cup | mascarpone cheese |
*
|
| 3 | tablespoons | milk, skim | |
| ¼ | cup | powdered sugar |
|
| 1 | tablespoon | powdered sugar |
|
| 1 | ounce |
semi-sweet chocolate
bittersweet, shaved, null, null |
|
| 1 ½ | cups |
almonds
toasted, sliced |
|
Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Directions
Cut angel food cake into 3 equal layers.
In small bowl, combine espresso and ½ cup amaretto.
Spoon ⅓ mixture evenly over each layer of cake.
Whisk together ¼ cup amaretto, 1 cup ricotta, ½ cup mascarpone and ½ cup powdered sugar in medium bowl.
Place 1 layer of cake on plate and spread ½ cup mascarpone mixture on top.
Add second layer and repeat.
Place remaining layer on top.
Whisk together remaining ricotta, mascarpone, amaretto and powdered sugar until well blended.
Cover entire cake with mixture.
Grate chocolate on top of cake. Refrigerate until ready to serve.
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