How to make it

  • Cut angel food cake into 1 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, 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.

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