Cherry Cloud Tiramisu

Recipe by Tinkerbell
READY IN: 1hr 2mins


  • 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
  • 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
  • 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


  • 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!