Recipe - Light Tiramisu

One fourth cup Plus 1 tablespoon dry
Marsala
One fourth cup Plus 2 tablespoons sugar
2 Extralarge eggs
3 tablespoon Light sour cream
8 ounce Light cream cheese
1 11ounce loaf angel food
cake, cut into 1/2inch
slices
One half cup Strong brewed espresso or
strong coffee
2 tablespoon Dark rum
1 ounce Bittersweet (not
unsweetened) or semisweet
chocolate, grated

Whole eggs, angel food cake, light cream cheese and light sour cream bring
the calorie count of this Italian dessert way down.

Combine Marsala, One fourth cup plus 1 tablespoon sugar and eggs in top of double
boiler. Whisk mixture over gently simmering water until thickened and foamy
and mixture registers 160 deg. F. on candy thermometer, about 2 minutes.
Remove from over water; whisk in light sour cream. Cool to room
temperature.

Beat cream cheese until light and fluffy. Beat in 1/3 of egg mixture. Fold
in remaining egg mixture in 2 additions.

Line bottom and sides of 9x5inch loaf pan with plastic wrap. Line bottom
of prepared pan with angel food cake slices, trimming cake to fit bottom
evenly. Combine coffee, rum and remaining sugar in small bowl. Brush cake
in pan generously with coffee mixture. Pour filling over cake in pan. Brush
enough remaining cake slices to cover filling lightly with coffee mixture.
Place slices atop filling, coffee side down, trimming cake to fit pan
evenly. Brush top of cake generously with coffee mixture. Reserve remaining
cake and coffee mixture for another use. Sprinkle top with grated
chocolate. Cover and refrigerate 8 hours or overnight. Serve.
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