non Traditonal Tiramisu~~ always a favorite here

I've made this for Tim for over 10 years.   I got it from a BHG special issue at the grocery, and Tim says it's his favorite dessert.    We all chose what we wanted for Thanksgiving this year and he didn't even hesitate.    I buy my angel food cake at the bakery, and this time they only had 8" rounds or individual 3" cakes.    I don't think it was the freshest cake, did have a little trouble getting the layers to soak in the coffee mixture and I had a lot of the whipped cream frosting left over.    It's still delicious though, even better after it sits overnight and the flavors meld together a bit.    :)


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  cream cheese -- softened
     1/2           cup  powdered sugar -- sifted
  3        tablespoons  kahlua
  2               cups  whipping cream
     1/4           cup  powdered sugar -- sifted
  2        tablespoons  kahlua
  8       to 10 inch round  angel food cake
     3/4           cup  black coffee -- strong
     1/4           cup  kahlua
                        Mocha fudge sauce -- recipe in directions

Chill medium mixing bowl and beaters of electric mixer.  For filling, combine cream cheese, 1/2c powdered sugar, and 3T liqueur in large mixing bowl.  Beat with mixer on medium speed until blended and smooth.  Combine whipping cream, 1/4c powdered sugar and 2T kahlua in chilled mixing bowl.  Beat until stiff peaks form.   Fold 1/2 cup into cream cheese mixture.   Use a serrated knife to cut cake into three layers.   Poke holes in the tops of all three layers with fork.  Combine kahlua and coffee and drizzle over cake layers.   To assemble cake, place on layer on serving platter.   Spread with half cream cheese filling.  Add 2nd layer and remaining filling.  Add third layer.  Frost with remaining whipped cream.   Cover and chll for 2 hours.   Drizzle top and sides with Mocha fudge sauce before serving.

Mocha Fudge Sauce: Heat 1/4c fudge ice cream topping til warm in small saucepan.  Stir in enough kahlua (1 to 2T) to make drizzling consistency.

  "Simply Perfect Baking, BHG Special Publication, 1997"


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