Tiramisu Angel Torte Recipes

ANGEL FOOD TIRAMISU

Steps:

• Line a 4 1/2 x 8 1/2" loaf pan with a sheet of plastic wrap (about 24" long).
• Beat together cream cheese, sugar, cream, and vanilla until smooth.
• Combine coffee and liquor (if desired).
• Slice cake horizontally into 4 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.
• Sprinkle with 1/4 of the grated chocolate.
• Repeat with remaining layers, BUT reserve 1/2 cup of cream cheese mixture and 1/4 of the chocolate.
• Fold plastic wrap over the top and gently press 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.

TIRAMISU TOFFEE TORTE

Steps:

• Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, combine the cake mix, coffee and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chopped candy bars. , Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool. , For frosting, in a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate syrup and vanilla. Add the whipping cream. Beat on high speed until light and fluffy, about 5 minutes., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons coffee. Spread with 3/4 cup frosting. Repeat layers twice. Top with the remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar.

TIRAMISU TORTE

Steps:

• Preheat oven to 350.
• Grease and flour 2 9-inch cake pans.
• To make cake, beat together cake mix, coffee and egg whites on low speed until moistened.
• Beat on high for 2 minutes.
• Fold in chopped candy bars.
• Pour batter into pans and bake 25-30 minutes or until cake tests done.
• Cool on wire racks.
• When cool, split into 4 layers.
• For frosting: In a chilled bowl beat cream cheese with sugar until smooth.
• Add whipped cream, syrup and coffee.
• Whip until thick and creamy.
• Stir in vanilla.
• Blend well.
• Spread frosting over each layer.
• Top with crushed Heath bar.

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.

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.