Prep: 0 mins
Cook: 20 mins
Chill Time: 2 hrs
Total: 2 hrs 20 mins
Servings: 16 servings
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.
Ingredients
For the Cake:
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1 8 to 10-inch prepared angel food cake
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3/4 cup black coffee, room temperature
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1/4 cup coffee liqueur
For the Filling:
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8 ounces cream cheese, softened
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1/2 cup confectioners' sugar
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3 tablespoons coffee liqueur
For the Frosting:
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1/4 cup confectioners' sugar
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1 tablespoon instant coffee powder, or espresso powder
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8 ounces frozen whipped topping, thawed
For the Drizzle:
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1/4 cup hot fudge topping
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1 tablespoon coffee liqueur
Steps to Make It
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Gather the ingredients.
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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.
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In a small bowl, combine the coffee and 1/4 cup of the coffee liqueur.
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With a long-tined fork or skewers, poke holes all over on all three layers.
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Drizzle mixture evenly over the tops of all three layers to soak mixture into holes.
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Make the filling: In bowl of an electric mixer, cream together cream cheese, confectioners' sugar, and coffee liqueur until blended and smooth.
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Place bottom cake layer on serving platter. Spread with half of the filling mixture.
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Place a second cake layer on top of first layer and spread the top with remaining filling.
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Place the third cake layer on top of second cake layer. Make the Frosting. In a small bowl, stir together the confectioners' sugar with the instant espresso or coffee powder.
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Fold mixture into the thawed whipped topping just until blended.
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Frost the entire cake with the whipped topping mixture. Chill cake for at least 2 hours.
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Before serving, stir together the hot fudge ice cream topping and coffee liqueur. Drizzle over the chilled cake.
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Cut cake using a serrated knife and serve.
Tip
- If you want to make an alcohol-free version of this recipe, simply swap out the coffee liqueur with additional brewed strong coffee.
| Nutrition Facts | |
|---|---|
| Servings: 16 | |
| Amount per serving | |
| Calories | 193 |
| % Daily Value* | |
| Total Fat 10g | 12% |
| Saturated Fat 6g | 31% |
| Cholesterol 18mg | 6% |
| Sodium 129mg | 6% |
| Total Carbohydrate 21g | 8% |
| Dietary Fiber 0g | 1% |
| Total Sugars 15g | |
| Protein 2g | |
| Vitamin C 0mg | 0% |
| Calcium 30mg | 2% |
| Iron 0mg | 1% |
| Potassium 54mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
