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Italian - Tiramisu Angel Torte Post by :coyome Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2620

Click below to download : Italian - Tiramisu Angel Torte (Format : PDF)

Italian - Tiramisu Angel Torte

3 (8-ounce) cartons plain fat-free yogurt
1 cup sugar, divided
1/2 cup water
2 tablespoons instant espresso or 1/4 cup instant coffee granules
2 tablespoons Kahlua (coffee-flavored liqueur)
2 tablespoons skim milk
1/2 teaspoon vanilla extract
1 (4-ounce) carton mascarpone cheese
2 tablespoons unsweetened cocoa
1 ounce bittersweet chocolate, grated
1 (10-inch) round angel food cake

Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate.

Combine 1/2 cup sugar, water, and espresso granules in a small saucepan, and bring to a boil. Cook 1 minute over medium heat, stirring occasionally. Remove from heat, and stir in Kahlua. Cool completely.

Combine yogurt cheese, 1/2 cup sugar, milk, vanilla, and mascarpone cheese; beat at medium speed of a mixer until smooth. Set aside.

Combine cocoa and chocolate in a bowl.

Cut angel food cake into 12 slices using a serrated knife. Dip cake slices into espresso mixture; place 4 slices crosswise in a 9 x 5-inch loaf pan. Gently spread one-third of cheese mixture over cake layer, and sprinkle with one-third of cocoa mixture. Repeat procedure with the remaining cake slices, cheese mixture, and cocoa mixture. Chill torte at least 2 hours. Yield: 10 servings (serving size: 3/4 cup).
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16 ladyfingers (such as the Italian Savoiardi biscuits) 2 cups brewed espresso, or strong coffee 4 tablespoons rum 1 cup heavy cream 1/2 cup Mascarpone (Italian specialty cheese, no substitutions) 1/2 cup powder sugar 1/2 teaspoon vanilla 2 T. cocoa Chill a medium bowl in freezer to whip cream in. Have a 1 1/2 quart chilled serving bowl ready. Combine the coffee and 2 T. of the rum in a mixing bowl set aside.In another mixing bowl, combine the Mascarpone,the remaining 2 T. rum, the sugar and vanilla. Whisk together until completely smoothed out. Remove the medium bowl from the freezer,

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2 eggs generous 1/4 cup sugar 2 TBLSP rum 1 package mascarpone cheese (see note below) Combine eggs and sugar and rum on top of a double broiler.Whisk over gentle simmering water until custard forms.Remove from water and cool to room temperature in fridge. When cold, fold into the marscapone cheese. For Base:3/4 cup very strong coffee 1/4 cup Kahlua or Tia Maria 2 packages of lady fingers or Stello D'Oro Margherite cookies cocoa (unsweetened) grated semisweet chocolate Mix coffee and Kahlua. Dip lady finger or cookies in coffee mixture and place in a single layer in a