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Tiramisu Parfait Recipe

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This recipe for Tiramisu Parfait, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneta Sudlow - Cooper Tire & Rubber Company
Added: Monday, July 21, 2008


10.5 ounce store-bought sugar-free angel food cake , purchased from bakery or supermarket
3 1/2 teaspoons instant decaffeinated coffee powder
1 1/2 cups hot water
1/2 cup mascarpone cheese
1 (8 ounce) package fat-free cream cheese
2 tablespoons dark brown sugar
1 cup SPLENDAŽ No Calorie Sweetener, Granulated
1/2 teaspoon vanilla extract
2 teaspoons unsweetened cocoa powder, divided

Cut cake into bite-size pieces. Set aside.
In a cup, dissolve instant coffee in hot water. Chill in refrigerator.
Combine mascarpone and cream cheese in mixing bowl. Beat until smooth. Add 2 tablespoons coffee, dark brown sugar, SPLENDAŽ Granulated Sweetener and vanilla. Mix well. Set aside.
Pour cold coffee into a 9X13 inch pan.
To assemble Tiramisu, quickly dip half of angel food cake pieces into coffee. Remove immediately and place in bottom of a medium glass serving bowl. Spoon half of cheese mixture over top. Sprinkle with 1 teaspoon of cocoa powder. Repeat with remaining angel food cake, cheese mixture and cocoa.
Cover and chill for three hours or overnight before serving. Divide into 8 pieces and serve. Yields 1 piece per serving.




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