Tiramisu Angel Cake (No Bake)

READY IN: 40mins
SERVES: 8-10
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (8 ounce) package neufchatel cheese, softened or (8 ounce) container mascarpone cheese
  • 12
    cup powdered sugar, sifted
  • 3
    tablespoons coffee liqueur
  • 2
    cups whipping cream
  • 14
    cup powdered sugar, sifted
  • 2
    tablespoons coffee liqueur
  • 1
    round angel food cake
  • 14
    cup coffee liqueur
  • mocha fudge sauce (recipe follows)
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DIRECTIONS

  • 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.
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