When I first saw the recipe for “Wild Berry Tiramisu” in this month’s Edible Allegheny, I was immediately hooked.  It included mascarpone in the icing, which I am kind of obsessed with but too cheap to buy on a regular basis.  Mascarpone is creamy and savory like cream cheese, but better – and when I saw it at Trader Joe’s for only $3.99, this recipe was the perfect excuse to use it.

The original recipe uses the mascarpone in combination with fresh whipped cream to make the icing for this cake.  I substituted strained greek yogurt to save almost 30 grams of fat and 100 calories per slice.  The angel food cake, while being fat-free, is packed with sugar, so it’s not necessarily a “light” dessert – but it’s full of summer berries, a bit of liquor, and that decadent mascarpone icing.

The angel food cake is a process in itself – I never trust a recipe that states NOT to grease a pan before baking, but I know fat interferes with the whole egg white process.   The stress of hoping I could get the cake out of the pan was much more daunting than flipping the Honey Apple Upside Down Cake.

Straining the greek yogurt helps to keep the icing nice and thick (this method can also be used to make regular yogurt thick and creamy like greek yogurt).

The cake does need to stay refrigerated thanks to all of the dairy, but the longer it sits, the more the flavors combine and the tastier it becomes – but it won’t be around for too long.

Triple Berry Tiramisu Cake (Lightened Up)

by Claire the RD

Prep Time: 15 minutes

Cook Time: 35 minutes

 

Ingredients 

For the Cake

  • 1 angel food or sponge cake, prepared according to package directions (or from scratch)

For the Fruit Filling

  • 1 package frozen berry blend (red and black raspberries, blueberries, strawberries), thawed, with juice reserved
  • 1 cup fresh berries (I used strawberries), in small slices
  • 1/2 cup granulated sugar

For the vodka mixture

  • 3 Tablespoons vanilla (or plain) vodka
  • 1/4 cup reserved juices from frozen berries
  • 3-4 drops stevia (or 1 Tbsp sugar)

For the frosting

  • 8 oz mascarpone cheese, room temperature
  • 16 oz 0% vanilla greek yogurt
  • 1/2 cup powdered sugar

Instructions

Drain excess liquid from greek yogurt using cheese cloth or a paper towel over a strainer. Let sit at least 30 minutes.

Prepare cake according to package directions. Let cool.

While cake is baking, combine thawed fruit (reserve liquid), fresh berries, and sugar. Set aside.

Combine strained yogurt with mascarpone, mixing well. Add powdered sugar 2-3 Tbsp at a time, mixing until well combined. Set aside.

Combine liquor ingredients in a small bowl.

Cut cooled cake into three layers. Brush bottom layer with vodka mixture, then spread with icing and top with 1/3 of fruit mixture. Add the second layer of cake, and repeat with each layer, reserving about half of the total frosting.

Use remaining frosting to cover the outside of the cake.

Chill for at least 2 hours before serving and store leftovers in the fridge.

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Approximate nutrition information (per slice, 1/15th of cake): 250 calories, 6 grams of fat, 43 grams carbs, 4 grams protein [Original recipe (per slice): 480 calories, 33 grams fat]

Red, white, and blue enough for you?  Happy 4th!

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