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1. Cut angel food cake into 1/2-1 inch slices and place on 2 baking sheets covered with wax paper. Allow the cake slices to dry out for 1-2 hours. (Alternatively, place the slices on parchment covered sheet pans and place in a 300 oven for 10 minutes and allow cake slices to cool to room temperature)
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3. Spray a 10 inch springform pan with non-stick spray.
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4. Dissolve the granulated sugar in the prepared coffee.
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5. Place the cream cheese in a bowl and beat with confectioners sugar and lemon zest until smooth.
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6. In a second bowl, whip the cream to soft peaks.
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7. Blend approximately 1/2 of the whipped cream into the cream cheese mixture.
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8. Dip pieces of dried angel food cake in the coffee syrup and press into the bottom of the springform pan so that the bottom of the pan is covered.
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9. Spread 1/2 of the cream cheese mixture over the cake layer to cover.
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10. Place another layer of syrup soaked cake pieces over the cream cheese.
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11. Finish the cake with the rest of the cream cheese mixture.
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12. Cover the cake with plasti wrap. Place a plate on to of the plastic wrap and weight the plate down with a 32 ounce can of tomatoes (or sauce or fruit)
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13. Refigerate the cake for at least 6 hours or preferable overnight ( can be done up 48 hours in advance)
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14. Release the springform pan rim and remove. Spread the remaining whipped cream on top of the cake (also onsides if desired). Sift 2-3 tablespoons cocoa powder over the top and decorate with the chocolate covered espresso beans.
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15. Cut the cake into slices to serve.
