When you don't have the time or ingredients to make a classic tiramisu dessert, give this convenient and easy cake a try. Instead of using ladyfingers or savoiardi biscuits, use a store-bought angel food cake. The coffee flavor is even more intense with the combination of strong brewed black coffee as well as coffee liqueur. Tiramisu means “pick me up” in Italian and this dessert will do just that.
This recipe makes a few other easy swaps. Instead of mascarpone, it calls for cream cheese. Also rather than whipping up your own cream, you can use convenient frozen whipped topping. Finally, for added flair, the finished tiramisu cake is drizzled with fudge ice cream topping mixed with more coffee liqueur. The coffee-soaked layers of angel food cake are simply gorgeous when sliced. This cake is sure to impress guests and no one has to know how easy it was to make.
- For the Cake:
- 1 (8 to 10-inch) prepared angel food cake
- 3/4 cup strong black coffee (room temperature)
- 1/4 cup coffee liqueur
- For the Filling:
- 1 (8-ounce) package cream cheese (oftened)
- 1/2 cup powdered sugar
- 3 tablespoons coffee liqueur
- For the Frosting:
- 1/4 cup powdered sugar
- 1 tablespoon instant espresso or coffee powder
- 1 (8-ounce) container frozen whipped topping (thawed)
- For the Drizzle:
- 1/4 cup fudge ice cream topping
- 1 tablespoon coffee liqueur
Gather the ingredients.
Using a serrated knife, cut the angel food cake horizontally into 3 layers. Place the bottom cake layer on a serving platter; set other layers aside on a flat work surface.
In a small bowl, combine the coffee and 1/4 cup of the coffee liqueur.
With a long-tined fork or skewers, poke holes all over on all three layers.
Drizzle mixture evenly over the tops of all three layers to soak mixture into holes.
Make the filling: In bowl of electric mixer, cream together cream cheese, powdered sugar, and coffee liqueur until blended and smooth.
Place bottom cake layer on serving platter. Spread with half of the filling mixture.
Place a second cake layer on top of first layer and spread the top with remaining filling.
Place the third cake layer on top of second cake layer. Make the Frosting. In a small bowl, stir together the powdered sugar with the instant espresso or coffee powder.
Fold mixture into the thawed whipped topping just until blended.
Frost the entire cake with the whipped topping mixture. Chill cake for at least 2 hours.
Before serving, stir together the fudge ice cream topping and coffee liqueur. Drizzle over chilled cake.
Cut cake using a serrated knife and serve.
- If you want to make an alcohol-free version of this recipe, simply swap out the coffee liqueur with additional brewed strong coffee.