A easy-to-make alternative to the Tiramisu made with cookies.
- Angel Food Cake
- 1 8-ounce container mascarpone or 1 8-ounce package cream cheese, softened
- ½ cup sifted powdered sugar
- 3 tablespoons coffee liqueur
- 2 cups whipping cream
- ¼ cup sifted powdered sugar
- 2 tablespoons coffee liqueur
- ¾ cup strong black coffee
- ¼ cup coffee liqueur
For filling, combine mascarpone cheese, the ½ cup powdered sugar, and 3 tablespoons liqueur. Beat with an electric mixture until smooth. Set aside.
Combine whipping cream, the ¼ cup powdered sugar, and 2 tablespoons liqueur; beat until stiff peaks form. Fold ½ cup whipped cream mixture into mascarpone mixture. Set mascarpone filling aside.
To assemble, cut cake horizontally into three even layers. Place first cake layer on a large serving plate. With a long-tine fork or skewer, poke holes in tops of each cake layer.
Combine coffee and the ¼ cup liqueur; drizzle over each layer. Spread half of the mascarpone mixture on top of the first cake layer. Add second layer, then spread with the remaining mascarpone filling. Then top with the remaining cake layer. Frost entire cake with the whipped cream mixture. Cover and chill up to 2 hours.
To serve, if desired, drizzle Mocha Fudge Sauce over cake or sprinkle with unsweetened cocoa powder and chocolate curls.
Mocha Fudge Sauce: Heat 1 jar fudge ice cream topping until warm. Stir in 3 tablespoons coffee until easy to stir.