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Cut angel food cake into 1-inch cubes. Set aside.
Dissolve instant coffee in hot water. Chill in refrigerator.
Combine mascarpone and cream cheese in mixing bowl. Beat until smooth. Add 2 tablespoons coffee, dark brown sugar, SPLENDA® Granulated Sweetener and vanilla. Mix well. Set aside.
Pour cold coffee into a 9X13 inch pan.
Assemble Tiramisu: Quickly dip half of angel food cake pieces into the coffee. Remove immediately and place in medium glass serving bowl. Spread half of cheese mixture on top. Sprinkle with 1 tsp cocoa powder. Repeat with remaining angel food cake, cheese mixture, and cocoa.
Cover and chill for three hours or overnight before serving.
Serving Size: 1 1/2 cup tiramisu. Assemble tiramisu in pretty serving bowl or create individual desserts by assembling in large wine glasses. To make Berry Tiramisu add fresh raspberries or blueberries in between cake layer and cream cheese layer.