• Ingredients: 17
  • Serves: 6

Light tiramisu with 11-ounce loaf angel food cake, cut into 1/2-inch slices, strong brewed espresso or strong coffee, dark rum, bittersweet or semisweet chocolate, grated.

Ingredients

  • 1 11-ounce loaf angel food cake, cut into 1/2-inch slices
  • 1/2 cup strong brewed espresso or strong coffee
  • 2 tbsps. dark rum
  • 1 oz. bittersweet or semisweet chocolate, grated

For panna cottas

For sauce

For sauce:

  • 1/2 cup fat-free chicken broth
  • 1/4 cup fresh lime juice
  • 2 tbsps. molasses
  • 1 tsp. cornstarch

Directions

  1. Step 1 Combine Marsala, 1/4 cup plus 1 tablespoon sugar and eggs in top of double boiler. Whisk mixture over gently simmering water until thickened and foamy and mixture registers 160°F.

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  2. Step 2 on candy thermometer, about 2 minutes. Remove from over water; whisk in light sour cream. Cool to room temperature.
  3. Step 3 Beat cream cheese until light and fluffy. Beat in 1/3 of egg mixture. Fold in remaining egg mixture in 2 additions.
  4. Step 4 Line bottom and sides of 9×5-inch loaf pan with plastic wrap. Line bottom of prepared pan with angel food cake slices, trimming cake to fit bottom evenly.

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  5. Step 5 Combine coffee, rum and remaining sugar in small bowl. Brush cake in pan generously with coffee mixture.

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  6. Step 6 Pour filling over cake in pan. Brush enough remaining cake slices to cover filling lightly with coffee mixture.

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  7. Step 7 Place slices atop filling, coffee side down, trimming cake to fit pan evenly. Brush top of cake generously with coffee mixture.

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  8. Step 8 Reserve remaining cake and coffee mixture for another use. Sprinkle top with grated chocolate. Cover and refrigerate 8 hours or overnight.

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