Cherry Almond Tiramisu Lower Sugar Recipes

Steps:

• Pre-heat oven to 350 degrees. Spray two 8' round cake pans with non-stick cooking spray.
• In mixer bowl, combine cake mix, egg whites, water & oil. Mix on low for 30 seconds, then on medium for 2 minutes. Pour evenly into prepared pans & bake at 350 degrees for 27-32 minutes or til toothpick inserted in center comes out clean. Cool in pans on wire rack.
• Meanwhile, in small bowl or liquid measuring cup, combine hot coffee & Splenda. Set aside to dissolve.
• Slice 2 cups of cherries in half, removing & discarding pit, then chop into 1/2 inch pieces. Set aside.
• In mixer bowl, beat together mascarpone cheese & powdered sugar. Add almond extract & coffee mixture, mixing well. Fold in whipped topping.
• In large glass trifle bowl (or other deep-sided dish), crumble one cake layer into bite-sized pieces & spread over the bottom of the bowl.
• Gently spread half of the mascarpone mixture on top of the cake.
• Sprinkle half of the chopped cherries on top of the mascarpone & top with all of the grated chocolate.
• Crumble second cake layer over everything & gently spread the rest of the mascarpone mixture on top. Refrigerate for 2 hours.
• Slice all but 2 cherries in half, remove & discard pits. Arrange the sliced cherries, cut side down, in a circular pattern around the outside edge of the mascarpone. Put the two whole cherries in center of bowl. Serve & enjoy!

Steps:

• Combine ricotta cheese, confectioners' sugar, sour cream and coffee liqueur in a large mixing bowl; mix well.
• Set aside. In the container of an electric blender or food processor, process cookies, in small batches, until finely crushed.
• Remove 6 cherries from cherry filling; reserve for garnish. To assemble dessert, spoon 2 tablespoons ricotta cheese mixture into six 8-ounce parfait glasses.
• Add 2 tablespoons cookie crumbs to each glass; top each with 2 tablespoons cherry filling. Repeat ricotta, crumb and cherry layers. Finish each serving with an equal portion of the remaining ricotta cheese mixture.
• Garnish with reserved cherries, grated chocolate and mint leaves, if desired. Let chill 2 to 3 hours before servings.

Steps:

• Mix egg yolks, sugar and Splenda in a metal bowl, and whisk until thick and pale yellow. It may not come together immediately, and may look too thick, but keep stirring, it does work after a few seconds.
• Place bowl over a saucepan of simmering water, and reduce heat to low. Cook, stirring constantly for 8 to 10 min, or until mixture is smooth, and falls in ribbons from the whisk. Set aside to cool.
• When egg yolks are cooled to room temperature, thoroughly beat in mascarpone, followed by about 2/3 of the whipped cream, and almond extract.
• Mix Amaretto and espresso or coffee.
• Line the bottom of a 3 quart casserole dish with half of the lady fingers, and brush with amaretto coffee. Layer on half of the egg yolk mixture, and half of the cherries, repeat layers. Top with remaining whipped cream and slivered almonds. Garnish with some whole cherries if you happen to have some left over.
• Chill at least one hour, or until tiramisu has firmed up enough to make pretty slices.