Angel Food Tiramisu Recipes

Steps:

• Place cake cubes in an ungreased 13-in. x 9-in. dish. In a small bowl, combine 1/4 cup cappuccino mix and 1/2 cup milk until dissolved. Pour over cake. , In a large bowl, beat cream cheese until fluffy. In a large bowl, combine the pudding mix, remaining cappuccino mix and milk; whisk until smooth and thickened. , Beat into cream cheese and mix well. Fold in whipped topping; spoon over cake mixture. Refrigerate for 3 hours or overnight. Sprinkle with cocoa just before serving.

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.

Steps:

• Combine cooled coffee and 2 tsp. extract; set aside.
• Beat cream cheese, sugar and remaining extract until light and fluffy. Gently stir in COOL WHIP.
• Line bottom of 13x9-inch pan with half the cake slices, cutting as needed to fit. Drizzle with half the coffee mixture. Cover with half the cream cheese mixture. Sprinkle with half the chocolate. Repeat all layers. Refrigerate 2 hours.

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.

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.

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.

Steps:

• Drain cherries; reserving 1/4 cup juice. In a large bowl, beat ricotta cheese, cream cheese, confectioners' sugar and extract until blended. Gradually beat in cream and reserved cherry juice until stiff peaks form., Using a long serrated knife, cut cake horizontally in half. Place one cake layer on a serving plate; spread with 1 cup whipped cream mixture. Arrange cherries over cream layer. Top with remaining cake layer. Frost top and sides of cake with remaining cream mixture. Dust with cocoa.

Steps:

• Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
• In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
• Combine espresso and rum in a shallow bowl and set aside.
• Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
• Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you've got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
• Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
• Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.