If we go out to eat and Tiramisu's on the dessert menu it's almost always my guaranteed pick. 

Tiramisu is traditionally made with ladyfingers, but I used Angel Food Cake soaked in liquor infused espresso or strong coffee could be used, and then covered in creamy marscapone mixture that's hard to keep from eating straight out of the bowl. 

Tiramisu Angel Food Cake is best made at least 8 hours ahead of time so the flavors can mingle in the fridge but an overnight is even better. It holds up exceptionally well made a day ahead of time. 

In Italian Tiramisu translates into "pick me up" and this dessert is sure to pick you up at the end of the day.

Tiramisu Cake is a slice of heaven for the taste buds.

To make Tiramisu filling recipe in the top of a double boiler or in a heat safe bowl over a saucepan with simmering water add: 

• 5 whole Egg Yolks
• 1 1/2 tablespoons Dark Rum
• 3/4 cup Granulated Sugar

Beat mixture until light, airy, and pale yellow. It took about 6-8 minutes of whisking, and I was lucky enough Lorna volunteered to help whisk.

You can alternatively use a hand mixer.

Remove from heat and stir in 16 ounces Room Temperature Mascarpone Cheese, and 1 1/2 teaspoons Pure Vanilla Extract.

Stir until creamy, and well combined. Allow to cool until room temperature. 

Beat 1 1/3 cup Heavy Whipping Cream until whipped.

Fold in Whipped Cream 1/3 at a time until all whipping cream has been incorporated. Set mixture aside.

Stir together 3/4 cup Espresso or Strong Brewed Coffee, and 1/3 cup of your favorite Coffee Liquor. 

Add: 

• 1 tablespoon Sugar
• 2 tablespoons Dark Rum
• 1 1/2 teaspoons Pure Vanilla Extract

Stir together until sugar is dissolved.

Cut Angel Food Cake into 3 layers using a serrated knife, and set top 2 layers aside.

Brush the Angel Food Cake with liquor infused coffee mixture. 

Then brush the bottom side of the cake that will be the next layer.

Cover Coffee Infused layer with about a 1/4 of the marscapone cheese mixture. Repeat step with next layer.

Brush top and sides of cake with remaining coffee mixture.

Frost sides, center, and top of Angel Food Cake with remaining mascarpone cheese mixture.  

Refrigerate for a minimum of 8 hours or overnight.

To make Chocolate Curls use a sharp vegetable peeler on the side of a Semi-Sweet Chocolate Bar. It takes a bit of practice, and the best curls come from chocolate that is just starting to soften.

Make sure to keep fingers tucked to prevent cuts.

Alternatively you can grate chocolate for the top, or use Cocoa Powder.

Place chocolate curls on top of Tiramisu Angel Food Cake.

Slice and enjoy! You can garnish with additional chocolate, and fresh berries, if desired.

You might also like these other Cake Recipes:

• Strawberry Cheesecake Stuffed Angel Food Cake
• Moist Chocolate Cake with Ganache Frosting
• Boston Cream Pie
• German Chocolate Cake
• Best Yellow Birthday Cake
• Molten Chocolate Lava Cake
• Banana Cake with Cream Cheese Frosting 

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American

Yield: 12

Author: Serena Bakes Simply From Scratch

Tiramisu Angel Food Cake

Tiramisu Cake recipe consists of light airy layers of angel food cake, liquor infused espresso, creamy mascarpone filling, and topped with chocolate curls.

5 out of 5 based on 7 user ratings

prep time: 30 Mcook time: 10 Mtotal time: 40 M

ingredients:

• 1 whole Angel Food Cake

Marscapone Filling / Frosting

• 5 whole Egg Yolks
• 1 1/2 tablespoons Dark Rum
• 3/4 cup Granulated Sugar
• 16 ounces Mascarpone Cheese
• 1 1/2 teaspoons Pure Vanilla Extract
• 1 1/3 cup Heavy Whipping Cream

Liquor Infused Coffee

• 3/4 cup Espresso Or Strong Brewed Coffee
• 1/3 cup Coffee Liquor
• 2 tablespoons Dark Rum
• 1 tablespoons Granulated Sugar
• 1 1/2 teaspoons Pure Vanilla Extract

Chocolate Curls

• 4 ounces Semi Sweet Chocolate Bar

instructions:

How to cook Tiramisu Angel Food Cake

Marscapone Filling / Frosting

1. In the top of a double boiler or in a heat safe bowl over a saucepan with simmering water, add egg yolks, 1 1/2 tablespoons rum, and 3/4 cup sugar. Beat until light, airy, and pale yellow, with a whisk or hand blender. About 6-8 minutes by hand.
2. Remove from heat, whisk-in marscapone cheese, and 1 1/2 teaspoons vanilla. Stir until creamy, and well combined. Allow to cool until room temperature.
3. Beat whipping cream until whipped.
4. Fold whipping cream into marscapone mixture 1/3 at a time, until all whipping cream has been incorporated. Set mixture aside.

Liquor Infused Coffee

1. Mix all ingredients together until sugar is dissolved.

Assemble Tiramisu Cake

1. Cut angel food cake in 3 equal layers. Set top two layers aside.
2. Brush top of bottom layer of angel food cake with liquor infused coffee, cover with about 1/4 of marscapone filling, brush bottom of next layer with liquor infused coffee, and cover marscapone filling. Repeat with next layer.
3. Brush tops and sides of angel food cake with remaining liquor infused coffee. Frost sides, inside, and top of cake. Refrigerate for 8 hours or overnight.

Chocolate Curls

1. Use a sharp vegetable peeler on the side of chocolate bar to create curls, and shavings. Chocolate curls best when firm but slightly softened, close to the point it leaves chocolate on your fingers. Make sure to keep fingers tucked to prevent cuts. Alternatively chocolate can be grated.
2. Cover top of cake with chocolate curls, and serve.

Calories
468.00

Fat (grams)
20.22

Sat. Fat (grams)
11.46

Carbs (grams)
59.03

Fiber (grams)
0.45

Net carbs
58.58

Sugar (grams)
44.27

Protein (grams)
8.06

Sodium (milligrams)
315.28

Cholesterol (grams)
128.17

Calories are estimated.

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