Recipe by LoriInIndiana
A different twist on the classic tiramisu without all the hassle and wait. And it's beautiful too! For Zaar World Tour, a Mid Atlantic recipe as it's thought Angel Food Cake originated there in Pennsylvania Dutch country.
Top Review by WUVIE
I loved this recipe, as it is quick, easy and often, most of the ingredients necessary are in one's kitchen.
May I suggest using a ready-made angel food from a store with its own bakery? Sometimes the store will offer a brand name, pre-packed cake that isn't quite as tasty as one baked on site.
Never one to criticize a recipe, I'll simply offer a suggestion with regard to the cream filling. It is rather difficult to get the mixture to spread evenly on a wet cake, so I discovered that by filling a pastry tube, outlining the top of the cake, then forming a line of mixture down the middle of the cake, it was much easier to blend evenly with a butter knife or frosting tool. When it comes to the final coating of mixture on the top, I simply attached a star shaped cone and made pretty little stars, then sprinkled a final dusting of chocolate on top.
Nothing pretentious about this recipe. While true Tiramisu is delightful, not everyone lives within a good shopping distance of all the ingredients needed for genuine Tiramisu.
Thanks for sharing this recipe. I fell in love with it the first time I saw it in 'Cuisine at Home Weeknight Menu' issue. Yum!
- 8 ounces cream cheese
- 1⁄4 cup sugar
- 1⁄4 cup heavy cream
- 1⁄4 teaspoon vanilla extract
- 3⁄4 cup strong coffee
- 1 -2 tablespoon coffee liqueur (optional)
- 1 angel food cake, loaf prepared
- 1 (1 5/8 ounce) milk chocolate candy bars, grated
- 1⁄2 pint fresh strawberries
Directions See How It's Made
- 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.