Tiramisu Angel Cake (No Bake)

1. 1

   Chill medium bowl and beaters of an electric mixer.

2. 2

   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.

3. 3

   In the Chilled bowl, combine whipping cream, the 1/4 cup powdered sugar, and 2 Tbsp coffee liqueur. Beat until stiff peaks form.

4. 4

   Fold 1/2 cup of the whipped cream mixture into the cream cheese mixture.

5. 5

   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.

6. 6

   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.

7. 7

   Cover and chill up to 2 hours.

8. 8

   Before serving, if desired, drizzle top and sides with Mocha Fudge Sauce.

9. 9

   Mocha Fudge Sauce:

10. 10

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.