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Inspired by traditional Italian tiramisu, this easy dessert dresses up a prepared angel food cake with a cherry cream filling and frosting. Dust the top with baking cocoa for a decadent finishing touch. —Kelly Byler, Goshen, Indiana
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    12 servings


  • 1 jar (10 ounces) maraschino cherries
  • 1/2 cup ricotta cheese
  • 4 ounces cream cheese, softened
  • 2 tablespoons confectioners' sugar
  • 1/4 teaspoon cherry extract
  • 1-1/2 cups heavy whipping cream
  • 1 prepared angel food cake (8 to 10 ounces)
  • 1 tablespoon baking cocoa


  • Drain cherries; reserving 1/4 cup juice. In a large bowl, beat ricotta cheese, cream cheese, confectioners' sugar and extract until blended. Gradually beat in cream and reserved cherry juice until stiff peaks form.
  • Using a long serrated knife, cut cake horizontally in half. Place one cake layer on a serving plate; spread with 1 cup whipped cream mixture. Arrange cherries over cream layer. Top with remaining cake layer. Frost top and sides of cake with remaining cream mixture. Dust with cocoa.

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