Tiramisu Angel Torte

Ingredients

• 10 inch angel food cake 
• 1 ounce bittersweet chocolate grated
• 2 tablespoons coffee instant
• 2 tablespoons rum / brandy / coffee liqueur (coffee-flavored liqueur)
• 4 ounce mascarpone cheese 
• 2 tablespoons skim milk 
• 1 cup sugar divided
• 2 tablespoons cocoa powder unsweetened
• 0.5 teaspoon vanilla extract 
• 0.5 cup water 
• 24 ounce yogurt plain fat-free

Equipment

• bowl
• sauce pan
• blender
• plastic wrap
• loaf pan
• colander
• serrated knife
• cheesecloth

Directions

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.
3. Remove from heat, and stir in Kahla. Cool completely.
4. Combine yogurt cheese, 1/2 cup sugar, milk, vanilla, and mascarpone cheese; beat at medium speed of a mixer until smooth. Set aside.
5. Combine cocoa and chocolate in a bowl.
6. 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.