Tiramisu Angel Torte

From Cooking Light magazine.

• Ready In: 12 hrs
• Serves: 10

Ingredients

• 3 (8 ounce) cartons plain fat-free yogurt
• 1  cup sugar, divided
• 1⁄2 cup water
• 2  tablespoons instant espresso or 1⁄4 cup instant coffee granules
• 2  tablespoons Kahlua (coffee-flavored liqueur)
• 2  tablespoons skim milk
• 1⁄2 teaspoon vanilla extract
• 1 (4 ounce) carton mascarpone cheese
• 2  tablespoons  unsweetened cocoa
• 1  ounce bittersweet chocolate, grated
• 1 (10 inch)  round  angel food cake

Directions

1. Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate.
2. Combine 1/2 cup sugar, water, and espresso granules in a small saucepan, and bring to a boil. Cook 1 minute over medium heat, stirring occasionally. Remove from heat, and stir in Kahlúa. Cool completely.
3. Combine yogurt cheese, 1/2 cup sugar, milk, vanilla, and mascarpone cheese; beat at medium speed of a mixer until smooth. Set aside.
4. Combine cocoa and chocolate in a bowl.
5. Cut angel food cake into 12 slices using a serrated knife. Dip cake slices into espresso mixture; place 4 slices crosswise in a 9 x 5-inch loaf pan. Gently spread one-third of cheese mixture over cake layer, and sprinkle with one-third of cocoa mixture. Repeat procedure with the remaining cake slices, cheese mixture, and cocoa mixture. Chill torte at least 2 hours.