Do you love the creamy, light and deliciously flavored dessert that is Tiramisu? Well, if you like Angel Food Cake, this Tiramisu Angel Food Cake is definitely for you! You’re gonna want a big ole piece of this Tiramisu!
Original Tiramisu is one of my absolute favorite desserts. The light creamy taste, chocolate and coffee flavors are really compliment to each other. It is hard to stop eating it because there is no sugar overload and no stuffed feeling afterward. It is a dangerous dessert….oh, no don’t take the next forkful or you’ll have to work out for 45 minutes longer on the treadmill.[wp_ad_camp_5]
But, not this version of Tiramisu!
The first time I had Tiramisu was many years ago in Italy when my cousin made it. I liked it instantly and became un Amore di Tiramisu (lover of Tiramisu.) It hadn’t become popular in America yet. It was a very long time ago. It’s great having relatives to visit in Italy. It also gives me access to authentic Italian recipes like Homemade Italian Wedding Soup.
Traditional Tiramisu is made with Zabaglione (a mixture of egg yolks, sugar and wine) lady heavy cream, mascarpone cheese, Cognac, fingers soaked with espresso, chocolate shavings, and cocoa powder.
This Tiramisu Angel Food Cake is much easier to make than the original Italian recipe and is lower in calories and fat!
I use Angel Food cake, Lite Cool Whip, Neufchatel Cheese (pictured below), some powdered sugar, Espresso coffee with vanilla and coffee flavored liquor, a few chocolate chips and some cocoa powder. One piece of this delicious Tiramisu Angel Food Cake is approximately only 275 calories and 9 grams of fat! That’s about 45% fewer calories and 73% less fat than an original Tiramisu recipe!
Tiramisu Angel Food Cake
I use the Angel Food cake from grocery store bakery so, that cuts out some work and dirty dishes. Just cut the cake into wedges and arrange them in an 8″x 8″x 3″ baking dish or similar size casserole dish. You can use a trifle dish too.
I make a small mocha of Espresso which, is only two demi cups but, you can substitute strong coffee instead or use instant Espresso granules to make the coffee. Mix in one teaspoon each of vanilla and coffee liquor into the cooled coffee and then drizzle it over the Angel Food cake wedges.
Now, I I know you may want to drink that flavored coffee by itself, but, let’s save it for the cake. O.k.? It does sound good…doesn’t it?
Add some semi-sweet chocolate chips over the top of the cake because chocolate morsels make anything taste great. Yep! Anything!
Then, I mix the Neufchatel cream cheese, powdered sugar and Cool Whip Lite in a bowl and pour it over the Angel Food Cake.
Using a sifter, I sift some cocoa powder on top and then refrigerate it for 4 hours and serve. It comes together quickly with little mess as long as you’re careful with that sifter.
This Tiramisu Angel Food cake is quite heavenly. It is not only a tasty dessert but, it has far fewer calories and fat than traditional Tiramisu. Because it takes little time to make, it is great for parties or a casual night at home with a hot cup of your favorite coffee with little guilt!
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More Desserts from No Plate Like Home:
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This Easy Creamy Lemon Cheesecake is made with only 6 ingredients and is the perfect dessert to any meal. It is especially good for summer.
A tasty, easier and less caloric version of Tiramisu
- Bakery Angel Food Cake pre-made
- 8 oz. tub of Cool Whip Lite defrosted
- 4 oz. Neufchatel cheese 1/3 Less Fat cream cheese softened
- 1/2 cup of powdered sugar
- 4 tbsp semi sweet chocolate chips
- 1/2 cup espresso coffee or strong coffee cooled
- 2 tsp vanilla extract
- 2 tsp coffee flavored liquor optional
- 1 tbs cocoa powder
Arrange Angel Food Cake pieces in a 8"x 8"x 3" casserole dish.
Stir coffee liquor and vanilla into cooled coffee. Drizzle coffee mixture onto Angel Food Cake wedges. Add chocolate chips to cake wedges.
In a mixing bowl, mix powdered sugar, Cool Whip and Neufchatel cheese until smooth. Spread cheese mixture over Angel Food Cake wedges.
Sift cocoa powder on top of cake, cover with plastic wrap and refrigerate up to 4 hours.
If you don't like a heavy coffee tasting dessert, cut the coffee mixture in half. The pictures in this post used half of the coffee mixture.