- 1 1/2 C. hot water
- 3 1/2 tsp. instant decaffeinated coffee powder
- 1/2 C. mascarpone cheese
- 1 (8 oz.) package fat-free cream cheese
- 2 Tbs. dark brown sugar
- 1 C. Splenda® Granular
- 1/2 tsp. vanilla extract
- 1 sugar free angel food cake, purchased from bakery
- 2 tsp. cocoa powder
Dissolve instant coffee in hot water. Chill in refrigerator. Cut angel food cake into 1 cubes. Set aside. Combine mascarpone and cream cheese in mixing bowl. Beat until smooth. Add 2 Tbs. coffee, dark brown sugar, Splenda® and vanilla. Mix well. Set aside. Pour cold coffee into shallow 9 X 13-inch pan. Quickly dip half of angel food cake pieces into coffee, and then place in medium glass serving bowl. Spread half of cheese mixture on top. Sprinkle with 1 tsp. cocoa powder. Repeat with remaining angel food cake, cheese mixture, and cocoa. Cover and chill for three hours or overnight before serving.
Note: Assemble tiramisu in pretty serving bowl or create individual desserts by assembling in large wine glasses.
Yield: 8 Servings.