An alternative to the indulgent classic Tiramisu, this light version still gives all the coffee and cocoa flavor.
- 8 ServingsServings
- 1 1/2 cup strong coffee (1 1/2 tablespoons instant coffee dissolved in 1 1/2 cups boiling water)
- 1 teaspoon cocoa powder, for dusting
- 1 ounce semisweet chocolate
Angel Food Cake:
- 1 cup flour
- 12 large egg whites
- 1 1/4 cup confectioners' sugar
- 1 1/2 teaspoon cream of tartar
- 1 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond butter
- 1/4 teaspoon salt
- 1 cup sugar
- 2 cup farmer cheese
- 1/2 cup plain yogurt
- 2/3 cup sugar
- 2 teaspoon pure vanilla extract
1. To prepare the angel food cake, first preheat the oven to 350˚F.
2. Line a 12 x 17 1/2 inch baking sheet lined with parchment paper. Set aside.
3. Place egg whites in the bowl of an electric mixer, and let stand at room temperature for 30 minutes.
4. Meanwhile, sift confectioners’ sugar and flour together 3 times. Set aside.
5. When the eggs have reached room temperature, add cream of tartar, vanilla extract, almond extract, and salt to the bowl. Beat on high speed. Gradually add the cup of sugar, beating until sugar is dissolved and stiff peaks form on the sides of the bowl. Turn off mixer. Fold in the flour/confectioners’ sugar mixture into the stiff egg whites, 1/4 cup at a time.
6. Gently spoon the batter onto the lined baking sheet with a soft spatula. Gently even out the batter over the surface of the baking sheet.
Bake for 30 minutes, until cake springs back when lightly touched.
(To use this recipe to make a classic angel food cake, spoon batter gently into an ungreased angel food cake tube pan, cutting through batter with a knife to remove air pockets. Bake at 350 for 40-45 minutes. Immediately turn over the pan, allowing the cake to rest on the angel food tube pan’s legs until completely cool. Loosen sides of cake with a butter knife.)
If using different size eggs, measure the egg whites to equal 1 1/2 cups. Make sure that there is not even a hint of egg yolk trace in the whites, or else the cake will fail.
7. To assemble the light tiramisu, unclasp a non-stick 10” round springform pan, and place a sheet of parchment paper over the bottom. Clasp the pan in place over the parchment paper, allowing some paper to stick out on the sides. Set aside.
8. Pour coffee into a clean baking sheet and set aside to cool.
9. Whisk together the farmers cheese, yogurt, sugar, and vanilla extract. Mix until smooth, but still thick. You can use a machine to pulse the mixture, but do not over process, or the cheese will become runny. Set aside.
10. Cut the angel food cake into 8 triangular pieces. Dip 2 pieces of cake into the coffee, lingering for just a few seconds to allow the cake to soak up the coffee, and then turn to coat. Arrange cake on the bottom of the lined springform pan. Use another piece or two of coffee soaked cake to cover the bottom of the pan, cutting up cake pieces as necessary to cover the surface of the pan snugly.
11. Gently spread a slightly rounded cup of the cheese mixture over the cake layer. Repeat with another layer of coffee dipped cake, and cheese. Dust tiramisu with a light coating of cocoa.
12. Run a vegetable peeler down the edge of the chocolate bar to make chocolate curls for garnish.
Refrigerate 2 hours.
13. Unclasp the springform pan completely, and lift the sides gently off the tiramisu. Slice and serve.