Angel Food Tiramisu Recipes

EASY TIRAMISU

Steps:

• Brew strong coffee and cool. Add coffee liquor (if using).
• Separate your egg yolks from the whites. (Saving the egg whites for a later use.)
• Add egg yolks and powdered sugar to large mixing bowl. Using a standing mixer or hand held electric mixer, beat until light and creamy. About 3 minutes.
• Add mascarpone cheese to the egg mixture and beat for about another 2 minutes until light and fluffy.
• Dip lady fingers into cooled coffee one by one. Dip quickly, not letting them soak. Arrange half of cookies in bottom of 9 x 13 pan.
• Spread half of the egg and marscapone mixture on top of the soaked lady fingers. Add another layer of soaked lady fingers and the remaining cream mixture.
• Sprinkle with unsweetened cocoa cover with plastic wrap and refrigerate 4 hours or overnight.
• Can be stored in refrigerator for up to 3 days.

ANGEL FOOD TIRAMISU

Steps:

• Line a 4 1/2 x 8 1/2" loaf pan with a sheet of plastic wrap (about 24" long).
• Beat together cream cheese, sugar, cream, and vanilla until smooth.
• Combine coffee and liquor (if desired).
• Slice cake horizontally into 4 layers using a serrated knife.
• Brush coffee mixture over both sides of each cake layer.
• Place one cake layer in the bottom of the prepared pan and spread evenly with 1/3 cup of cream cheese mixture.
• Sprinkle with 1/4 of the grated chocolate.
• Repeat with remaining layers, BUT reserve 1/2 cup of cream cheese mixture and 1/4 of the chocolate.
• Fold plastic wrap over the top and gently press to make cake level.
• Chill 30 minutes.
• Unwrap the top of the cake and invert onto a plate. Remove plastic wrap.
• Spread reserved cream cheese mixture over the top and sprinkle with remaining chocolate.
• Garnish with strawberries.

TIRAMISU ANGEL CAKE (NO BAKE)

Steps:

• Chill medium bowl and beaters of an electric mixer.
• For Filling, in large bowl combine cream cheese (or mascarpone), the 1/2 cup powdered sugar, and the 3 Tbsp coffee liqueur. Beat with electric mixer on medium speed until blended and smooth.
• In the Chilled bowl, combine whipping cream, the 1/4 cup powdered sugar, and 2 Tbsp coffee liqueur. Beat until stiff peaks form.
• Fold 1/2 cup of the whipped cream mixture into the cream cheese mixture.
• Use a serrated knife to cut Angel cake into 3 layers. Place bottom cake layer on a serving plate. With a long-tined fork or skewers, poke holes in tops of all layers.
• In a small bowl, combine coffee and 1/4 cup coffee liqueur. Drizzle over each cake layer. Spread the 1st cake layer with half of the cream cheese filling. Add a second layer and remaining filling. Add third cake layer. Frost with remaining whipped cream mixture.
• Cover and chill up to 2 hours.
• Before serving, if desired, drizzle top and sides with Mocha Fudge Sauce.
• Mocha Fudge Sauce:.
• In small saucepan (or microwave), heat 1/4 cup of Fudge Ice Cream topping until just warm. Stir in 1-2 Tbsp coffee liqueur to make of drizzling consistency.

ANGEL FOOD TIRAMISU

Steps:

• 1. line a 4 1/2 x 8 1/2 inch loaf pan with a sheet of plastic wrap, about 24 inches long. Beat cream cheese, sugar, cream and vanilla together until smooth. Mix coffee and liqueur. Slice cake horizontally into four layers using a serrated knife. Brush coffee mixture over both sides of each cake layer. Place one cake layer in the bottom of the prepared pan and spread evenly with 1/3 cup of cream cheese mixture.
• 2. Sprinkle with one quarter of the grated chocolate. Repeat procedure with remaining layers. Reserve 1/2 cup cream cheese mixture and one quarter of the chocolate. Fold plastic wrap over the top and gently pressed to make cake level. Chill 30 minutes. Unwrap the top of the cake and invert onto a plate. Remove plastic wrap. Spread reserved cream cheese mixture over the top and sprinkle with remaining chocolate. Garnish with strawberries. Makes one cake.

TIRAMISù ANGEL CAKE TORTE

Steps:

• Using electric mixer, beat cream cheese in large bowl until smooth. Add 1 cup whipping cream, 2/3 cup powdered sugar, 2 tablespoons amaretto, cocoa and espresso powder. Beat until fluffy and smooth. Using same beaters, beat remaining 1 cup cream in medium bowl until firm peaks form. Fold whipped cream into cheese mixture for frosting.
• Cut cake horizontally into 3 equal layers. Place bottom cake layer on platter. Sprinkle with 4 teaspoons amaretto. Spread with 1 cup frosting. Sprinkle with half of grated chocolate. Repeat layering with cake, amaretto, frosting and grated chocolate. Top with third cake layer. Sprinkle with 4 teaspoons amaretto. Spread remaining frosting over cake. Press almonds onto sides of cake. Top with chocolate shavings, if desired.