Cherry Cloud Tiramisu

READY IN: 1hr 2mins
Recipe by Tinkerbell

Moist white cake, dressed with a light & fluffy cream, sweetened just enough to compliment tart fresh cherries. With reduced-sugar cake mix & Splenda brown sugar, it's a diabetic friendly dessert that doesn't look like it at the table. Prep time does not include chilling time. Created for RSC #12.

Top Review by Susie D

I loved the name of this recipe & that caught my eye. The dessert was so pretty layered into a trifle bowl! It reminded me of spring and would be perfect for a spring event. Everything was light & fluffy, like a cloud. LOL It also tastes heavenly; a great balance among the ingredients. I did not use reduced sugar items and I used homemade mascarpone cheese. I will be making this again only trying frozen cherries. Pitting three cups full was the pits. =) Thanks for your RSC entry.

Ingredients Nutrition

  • 1 (18 1/4 ounce) reduced-sugar white cake mix (I used Pillsbury brand in Classic White)
  • 3 egg whites
  • 1 14 cups water
  • 13 cup canola oil
  • 14 cup brewed coffee (I used Starbucks brand brewed at home)
  • 2 tablespoons Splenda brown sugar blend
  • 1 (8 ounce) container mascarpone cheese (I used Mozzarella Fresco brand)
  • 14 cup powdered sugar
  • 1 teaspoon almond extract
  • 1 (12 ounce) container whipped topping (I used Cool Whip brand)
  • 3 cups fresh cherries (approximately 36 whole cherries)
  • 1 ounce BAKER'S Semi-Sweet Chocolate, grated


  1. Pre-heat oven to 350 degrees. Spray two 8' round cake pans with non-stick cooking spray.
  2. 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.
  3. Meanwhile, in small bowl or liquid measuring cup, combine hot coffee & Splenda. Set aside to dissolve.
  4. Slice 2 cups of cherries in half, removing & discarding pit, then chop into 1/2 inch pieces. Set aside.
  5. In mixer bowl, beat together mascarpone cheese & powdered sugar. Add almond extract & coffee mixture, mixing well. Fold in whipped topping.
  6. 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.
  7. Gently spread half of the mascarpone mixture on top of the cake.
  8. Sprinkle half of the chopped cherries on top of the mascarpone & top with all of the grated chocolate.
  9. Crumble second cake layer over everything & gently spread the rest of the mascarpone mixture on top. Refrigerate for 2 hours.
  10. 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!

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