We are sure your family and friends will love this simple dessert – give it a try!

Print

Tiramisú

Course Dessert

Cuisine Italian

Servings 8

Ingredients

• 3 Tbsp instant espresso powder such as Café Bustelo
• 3 Tbsp boiling water
• 1 1/2 cups cold water
• 8 ounces reduced-fat cream cheese
• 3/4 cup heavy cream
• 1/2 cup sugar
• 2 packages 3 ounces each of soft ladyfingers usually found in the bakery section
• 1 ounce bittersweet chocolate such as Perugina or Godiva
• unsweetened cocoa powder

Instructions

• Place the coffee and boiling water in a heat-proof bowl.  Stir to combine then add cold water.  Set the bowl aside.
• Using your electric mixer, beat the cream cheese, heavy cream, and sugar until fluffy.
• In a 1 1/2 to 2-quart glass bowl (7 or 8-inch diameter), spread 2 tablespoons of the cheese mixture on the bottom.
• Dip 1/3 of the ladyfingers (one at a time and very quickly) in the espresso mixture and place them single file on top of the cheese.
• Then place 1/3 of the remaining cheese mixture on top of the ladyfingers and smooth.
• Using a vegetable peeler, shave chocolate on top the cheese.
• Repeat each layer two more times, finishing with cheese mixture and shaved chocolate.
• When you serve the tiramisú, dust it with the unsweetened cocoa powder.

Need a light, homemade dessert?  Whip together this delicious, fluffy angel food cake – it is truly heavenly!  You only need six ingredients, which are probably right in your pantry.

Print

Light and Fluffy Angel Food Cake

Course Dessert

Cuisine American

Servings 10

Equipment

• Angel food pan

Ingredients

• 1 cup Swans cake flour
• 1/4 tsp salt
• 12 large egg whites brought to room temperature
• 1 tsp cream of tartar
• 1 1/4 cups sugar
• 2 tsp vanilla extract
• fresh berries raspberries, blueberries or blackberries (optional)

Instructions

• Preheat oven 350°.        
• Sift together flour and salt into a small bowl.
•  In a separate bowl, beat egg whites on medium-high until whites have a foamy consistency.
• Add the cream of tartar and continue beating until you have soft peaks.
• Then, while mixer is still running, add sugar and continue beating until you have stiff peaks.
•  Finally, add vanilla and beat until just combined.
• Transfer this mixture to a large bowl, carefully.
• Using a large sifter or fine wire sieve, sprinkle 1/4 of the flour mixture gently over the egg whites.     
• Very gently fold the flour into the egg whites.  Repeat this 3 more times.
• Make sure when you fold the flour into the egg whites you cut through the middle and gently scrape the sides.
• Watch our YouTube videos to see how it's done. p://youtu.be/CGcit1djRQQ and  http://youtu.be/TygLc4WwZTc
• Very gently, pour the batter into an angel food pan.  
• Using an icing knife, gently smooth the top of the batter.
  
• Bake for about 40 minutes, until the top is golden and center springs back when touched.
  
• Once you remove cake from oven, invert pan onto its "legs."  Let pan cool on its legs for one hour.
  
• Once cooled, gently run a sharp knife around the edges of the pan and lift cake out by the center tube.     
• Next, run a knife along the bottom of the pan, remove from pan and place on a pretty platter.
• Serve the cake with fresh berries.

Notes

 Keep leftovers wrapped and will last about five days.  This also freezes well.