Tiramisu Angel Torte

• 3 (8-ounce) cartons plain fat-free yogurt
• 1 cup sugar, divided
• 1/2 cup water
• 2 tablespoons instant espresso or 1/4 cup instant coffee granules
• 2 tablespoons Kahlua (coffee-flavored liqueur)
• 2 tablespoons skim milk
• 1/2 teaspoon vanilla extract
• 1 (4-ounce) carton mascarpone cheese
• 2 tablespoons unsweetened cocoa
• 1 ounce bittersweet chocolate, grated
• 1 (10-inch) round angel food cake

1. Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate.
2. Combine 1/2 cup sugar, water, and espresso granules in a small saucepan, and bring to a boil. Cook 1 minute over medium heat, stirring occasionally. Remove from heat, and stir in Kahlua. Cool completely.
3. Combine yogurt cheese, 1/2 cup sugar, milk, vanilla, and mascarpone cheese; beat at medium speed of a mixer until smooth. Set aside.
4. Combine cocoa and chocolate in a bowl.
5. Cut angel food cake into 12 slices using a serrated knife. Dip cake slices into espresso mixture; place 4 slices crosswise in a 9 x 5-inch loaf pan. Gently spread one-third of cheese mixture over cake layer, and sprinkle with one-third of cocoa mixture. Repeat procedure with the remaining cake slices, cheese mixture, and cocoa mixture. Chill torte at least 2 hours.

cartons plain, sugar, water, espresso, coffee, milk, vanilla, mascarpone cheese, unsweetened cocoa, bittersweet chocolate, cake

Taken from www.myrecipes.com/recipe/tiramisu-angel-torte (may not work)