By Connie Emmons
Traditionally, tiramisu is made with lady fingers. Over the years I have found this somewhat difficult to find. Trying different types of cake met with many failures. I finally tried it with a loaf style angel food cake and was pleased with the result. The loaf style also keeps a nice presentation and doesn’t get too soggy.
The recipe calls for strong coffee but you can use an espresso if you have that available. Cream cheese may also be substituted for the mascarpone cheese as well. I have only used real whipping cream and have never substituted this ingredient. This can be made ahead of time and will stay fresh for a few days in the refrigerator.
–1 loaf style angel food cake
–8 ounces softened mascarpone or cream cheese
–1/2 cup sifted powdered sugar
–3 tablespoon coffee liqueur
–2 cups whipping cream
–1/4 cup sifted powdered sugar
–2 tablespoon coffee liqueur
–3/4 cup strong coffee
–1/4 cup coffee liqueur
Slice the angel food cake length wise so that you will have three layers. Using a large pronged meat fork or a skewer, poke holes into each layer. Mix the strong coffee and liqueur then drizzle this mixture onto each layer of cake (both sides).
Lay the bottom slice of cake onto the dish you are going to present the cake. Mix the cream cheese, sugar and coffee liqueur. Set aside. Whip together the whipping cream, powdered sugar and the liqueur. Fold 1/2 cup of this mixture into the cream cheese mixture.
Spread half of cream cheese mixture onto bottom layer. Add the middle slice and spread the other half of cream cheese mixture on top. Top with final slice of cake and frost entire cake with whip cream mixture. Sprinkle a little cocoa powder on top and refrigerate. Slice into thinly when serving.
(Connie Emmons is the owner and chef of the popular restaurant, Connie’s Kitchen, in Seymour, Tennessee. She appears as the frequent guest chef on Knoxville’s Channel 10’s top rated afternoon show, Live at Five at Four. She is also known as the creator of unusual and delicious recipes.)