A picture is worth a thousand words or so the saying goes. Looking at the picture of my Tiramisu cake I think that is so true. A light angel food cake soaked in coffee and liqueur with a mascarpone filling frosted with whipped cream, need I say more!
1 Angel Food Cake 8-10 inch, homemade or store bought
1 8-ounce container mascarpone cheese or 1 8-ounce package cream cheese, softened (I used mascarpone cheese)
1/2 cup sifted powdered sugar
3 tablespoon coffee liqueur or Godiva chocolate liqueur which I really like
2 cups whipping cream
1/4 cup sifted powdered sugar
2 tablespoon coffee liqueur
3/4 cup strong black coffee
1/4 cup coffee liqueur
chocolate fudge sauce
Chill a medium mixing bowl and the beaters of an electric mixer
For filling, combine mascarpone or cream cheese, 1/2 cup powdered sugar and 3 tablespoon liqueur in a large mixing bowl. Beat with a electric mixer on medium speed until blended and smooth.
Combine whipping cream, 1/4 cup powdered sugar and 2 tablespoon liqueur in the chilled mixing bowl. Beat till stiff peaks form. Fold in 1/2 cup of the whipped cream mixture into the mascarpone mixture.
Using a serrated knife to cut the angel food cake horizontally into three layers. Poke holes in the top of the three layers with metal or wooden skewers. Combine coffee and liqueur in a small bowl; slowly drizzle over each cake layer allowing the coffee mixture to soak in the cake layers.
To assemble cake, place one cake layer on serving plate. Spread half the mascarpone filling. Add second layer and spread remaining filling. Add the third layer. Frost with remaining whipped cream.
Heat 1/4 cup chocolate fudge sauce till warm in a small sauce pan. Stir in enough liqueur(1-2 tablespoon) to make sauce easy to drizzle. Drizzle over the top and down the sides of the cake.