Tiramisu Using Neufchatel
|Reduced fat cream cheese||8 Ounce, softened (1 package, Neufchatel)|
|Sifted powdered sugar||1⁄2 Cup (8 tbs)|
|Coffee liqueur||3 Tablespoon|
|Frozen light whipped dessert topping||8 Ounce, thawed (1 container)|
|Fat free dairy sour cream||1⁄4 Cup (4 tbs)|
|Coffee liqueur||2 Tablespoon|
|10 inch angel food cake||1 (round)|
|Strong black coffee||1⁄4 Cup (4 tbs)|
For filling, in a large mixing bowl combine the cream cheese, powdered sugar, and the 3 tablespoons coffee liqueur.
Beat with an electric mixer on medium speed until blended and smooth.
Stir in 1/2 cup of the whipped dessert topping.
For frosting, in a medium bowl combine remaining whipped dessert topping, the sour cream, and 2 tablespoons coffee liqueur.
Using a serrated knife, cut the angel food cake horizontally into three layers.
Place one layer on a serving platter and two layers on large dinner plates.
Using a long-tined fork or a skewer, poke holes in tops of all three layers.
In a small bowl combine the coffee and 2 tablespoons coffee liqueur; drizzle over all layers.
Spread the first layer with half of the filling.
Add a second layer and spread with the remaining filling.
Add top layer of cake.
Frost cake with the frosting. (If desired, cover and chill up to 4 hours.)
If desired, just before serving, drizzle top and sides with some Mocha Fudge Sauce.
If using, drizzle dessert plates with the remaining sauce; cut cake into wedges and place wedges on top of sauce.
If desired, garnish with flowers.