Tiramisu Angel Cake No Bake Food

ANGEL FOOD TIRAMISU

Steps:

• 1. line a 4 1/2 x 8 1/2 inch loaf pan with a sheet of plastic wrap, about 24 inches long. Beat cream cheese, sugar, cream and vanilla together until smooth. Mix coffee and liqueur. Slice cake horizontally into four layers using a serrated knife. Brush coffee mixture over both sides of each cake layer. Place one cake layer in the bottom of the prepared pan and spread evenly with 1/3 cup of cream cheese mixture.
• 2. Sprinkle with one quarter of the grated chocolate. Repeat procedure with remaining layers. Reserve 1/2 cup cream cheese mixture and one quarter of the chocolate. Fold plastic wrap over the top and gently pressed to make cake level. Chill 30 minutes. Unwrap the top of the cake and invert onto a plate. Remove plastic wrap. Spread reserved cream cheese mixture over the top and sprinkle with remaining chocolate. Garnish with strawberries. Makes one cake.

TIRAMISU ANGEL CAKE (NO BAKE)

Steps:

• 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.

TIRAMISU ANGEL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cake mix and 1 1/4 cup of water in a large glass or metal mixing bowl; beat with an electric mixer on low speed for 30 seconds to mix the ingredients. Change mixer speed to medium and beat 1 minute more.
• Pour the batter into an ungreased 9x13-inch baking pan.
• Bake in the preheated oven on the center rack until the cake is golden brown and a toothpick inserted into the middle comes out clean, 35 to 45 minutes.
• Remove cake from the oven, allow to cool completely, and remove from the pan. Cut the cake horizontally into 2 layers. Place 1 layer onto a serving platter to serve as the bottom of the cake; set the second layer aside.
• Mix instant coffee with 3/4 cup of water in a bowl until dissolved; drizzle the coffee mixture evenly over the bottom cake layer.
• Drizzle coffee liqueur over the bottom cake layer.
• Beat 8 ounces cream cheese, 1/2 cup cream, butter, and French vanilla pudding mix with an electric mixer in a bowl until the mixture is smooth and creamy, about 3 minutes.
• Spread pudding mixture over the bottom cake layer.
• Place the top cake layer onto the filling.
• Beat 4 ounces cream cheese, 2 tablespoons cream, confectioners' sugar, and vanilla extract with an electric mixer in a bowl until smooth.
• Spread the frosting over the top and sides of the cake. Refrigerate leftovers.

NO-BAKE TIRAMISU CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a 9x13-inch pan with aluminum foil, making sure to cover the sides and leaving several inches of aluminum foil on each end.
• Mix graham crackers and butter in a bowl until crackers are moist; pat down into the prepared pan.
• Bake in preheated oven until firm, about 12 minutes. Set aside to cool.
• Beat cream cheese in a bowl with an electric mixer until fluffy. Add sweetened condensed milk; continue beating until incorporated. Blend sour cream and lemon juice into the cream cheese mixture. Chill in refrigerator for 20 minutes.
• Dip each vanilla wafer cookie in the brewed coffee for a few seconds and arrange in a layer onto the cooled crust with about 1/2 inch between each cookie. Spread about 1/3 of the cream cheese mixture over the cookies. Repeat layering of cookies and cream cheese mixture twice more.
• Refrigerate until center is set, 2 1/2 to 3 hours.

TIRAMISù ANGEL CAKE TORTE

Steps:

• Using electric mixer, beat cream cheese in large bowl until smooth. Add 1 cup whipping cream, 2/3 cup powdered sugar, 2 tablespoons amaretto, cocoa and espresso powder. Beat until fluffy and smooth. Using same beaters, beat remaining 1 cup cream in medium bowl until firm peaks form. Fold whipped cream into cheese mixture for frosting.
• Cut cake horizontally into 3 equal layers. Place bottom cake layer on platter. Sprinkle with 4 teaspoons amaretto. Spread with 1 cup frosting. Sprinkle with half of grated chocolate. Repeat layering with cake, amaretto, frosting and grated chocolate. Top with third cake layer. Sprinkle with 4 teaspoons amaretto. Spread remaining frosting over cake. Press almonds onto sides of cake. Top with chocolate shavings, if desired.

TIRAMISU CAKE

Steps:

• Position oven rack in center of oven; preheat oven to 350°.
• Butter two 9 x 2 inch round cake pans; dust the insides with flour, tap out the excess; line the bottoms of the pans with parchment paper or wax paper; put the pans on a baking sheet.
• Make the cake: sift together the cake flour, baking powder, baking soda, and salt.
• Using a stand mixer fitted with paddle attachment, beat the butter on medium speed until soft and creamy.
• Add in sugar and beat for 3 minutes.
• Add the eggs one at a time and then the yolk, beating for 1 minute after each addition.
• Beat in the vanilla (don't be concerned if the mixture looks curdled).
• Decrease mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with dry ingredients); scrape down sides of bowl as needed and mix only until the ingredients disappear into the batter.
• Divide the batter evenly between the two pans and smooth the tops with a rubber spatula.
• Bake for 28-30 minutes, rotating the pans at midway point.
• When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean.
• Transfer cakes to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners.
• Invert and cool to room temperature right side up.
• Make the extract: In a small bowl or cup, stir the espresso powder and boiling water together until blended; set aside.
• Make the syrup: In a small saucepan, stir the water and sugar together; bring just to a boil.
• Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the amaretto; set aside.
• Make the filling/frosting: add mascarpone, sugar, vanilla, and liqueur in a bowl; whisk just until blended and smooth.
• Using a stand mixer with whisk attachment, whip the heavy cream until firm peaks form.
• Switch to a rubber spatula and stir about ¼ of the whipped cream into the mascarpone.
• Fold in the rest of the whipped cream with a light touch.
• Assemble the cake: if the tops of the cake layers have crowned, use a long serrated knife and a gentle swaying motion to even them.
• Place one layer right side up on a cardboard round or a cake plate protected with strips of wax or parchment paper.
• Using a pastry brush, soak the layer with about 1/3 of the espresso syrup.
• Smooth some of the mascarpone cream over the layer-use about 1 ¼ cups-and gently press the chopped chocolate into the filling.
• Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling.
• Soak the top of the cake with the remaining syrup.
• For the frosting-whisk 1 to 1 ½ tablespoons of the remaining espresso extract into the remaining mascarpone filling.
• Taste the frosting as you go to decide how much extract you want to add.
• If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so; refrigerate the cake too.
• With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top.
• Decorate the cake with chocolate-covered espresso beans-press them into the filling, making concentric circles of beans or just putting some beans in the center of the cake.
• Refrigerate the cake for at least 3 hours before serving-the elements need time to meld.
• Just before serving-dust the top of the cake with cocoa.
• To serve-let sit at room temperature for 20 minutes, cut with a serrated knife and a gentle sawing motion; serve with coffee or espresso.