Blushing Tiramisu

Italian Dessert Recipes

Tiramisu Ingredients: 6 c. angel food cake, cut in 1-inch cubes (10 oz.) 2 (.78 oz) pkgs. instant vanilla flavored cappuccino mix (like Maxwell House) 1 c. hot water One 8-oz. block Neufchatel cheese 1/2 c. packed brown sugar 1 tsp. vanilla 1/2 tsp. ground cinnamon One 8-oz. container frozen Cool Whip (lite), thawed 1 Tbsp. unsweetened cocoa powder Raspberry Puree (see below) fresh raspberries (optional) Raspberry Puree Ingredients: One 10-oz. pkg. frozen raspberries in light syrup, thawed and undrained 2 Tbsp. lemon juice

A reinvented tiramisu - yum! Rich and decadent with creaminess and notes of coffee. Yield: Serves 10 - 12. Note: Chills 1 hour. Tiramisu Directions: Place angel food cake cubes in a single layer in a 9x13 inch baking dish. Combine cappuccino mix and hot water in a small bowl; pour over cubes. Set aside. In a large bowl, combine cheese, sugar, vanilla and cinnamon. Beat at high speed with mixer until fluffy, about 2 min. Fold in whipped topping. Spread cheese mixture over cake cubes. Sift cocoa over cheese mixture. Chill for 1 hour. Serve topped with Raspberry Puree. Garnish with fresh raspberries, if desired. Raspberry Puree Directions: Place ingredients in blender and mix until smooth. Makes 1 1/2 cups (serving size = 2 Tbsp.) Enjoy! -Diana

Submitted by Diana Bogue
Contributed on: Friday January 25th, 2008 and modified on Monday May 10th, 2010