I’ve wanted to make this recipe so I could share it with you, but it never seemed to be the right menu for it. But I took dessert to friends the other night, and thought it would be perfect. This is an EASY recipe. You buy a store-bought angel food cake (or make your own if you’d prefer), mix up the filling/frosting, grate a bit of chocolate, toast some almonds and put it together. It probably took about 30 minutes to assemble, including toasting the nuts. The picture above doesn’t exactly show the layers - the lighting wasn’t good enough, I guess.
This is a Phillis Carey recipe, from a cooking class I took with her several years ago. The filling (which also is the frosting on the outside) has mascarpone cheese in it, with a whole lot of whipped cream, some cocoa and espresso powder, a bit of powdered sugar and Amaretto. You slice the cake into 3 layers, drizzle a little Amaretto on each layer, then put a cup of frosting between each with some grated chocolate, then slather the remaining around the top and outside. Then the toasted almonds are lightly pressed on the frosting. That’s it. Done. Be sure to refrigerate it for at least four hours before serving.
I’ve never made it with Cool-Whip, but am sure you could – and it might be just fine. This particular time I ended up buying mascarpone that had tiramisu flavoring in it (my mistake), so I added a small tub of Crème Fraiche to the mixture too. The recipe calls for 2/3 cup of powdered sugar – I think it’s way too much, but use your own judgment. If you made a from-scratch angel food cake, it would be larger than the store-bought ones, so you might want to spread the filling a little thinner (or make just a bit more of it). If you really wanted to be decadent, make a little chocolate sauce to drizzle on top. My DH doesn’t eat many desserts and his verdict was: “this is the best dessert you’ve ever made!” I disagree – there are some other desserts I’ve made that are perhaps better, but HE thought this was the best. He did his best to get as much of the leftovers as he possibly could!
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Tiramisu Angel Cake Torte
Recipe: Phillis Carey cooking class.
Servings: 8
8 ounces mascarpone cheese
2 cups heavy cream — well chilled
2/3 cup powdered sugar (I used about 3 T.)
6 tablespoons amaretto — divided use
3 tablespoons cocoa powder — unsweetened
1 tablespoon espresso powder — or instant coffee crystals
1 whole angel food cake
3 ounces semisweet chocolate — coarsely grated
1 cup sliced almonds – toasted (400° for about 7 minutes)
1. Using electric mixer, beat mascarpone to lighten. Add one cup heavy cream, powdered sugar, 2 T. amaretto, cocoa and espresso powder. Beat until fluffy and smooth. Using same beaters, beat remaining heavy cream until firm peaks form. Fold whipped cream into cheese mixture for frosting.
2. Cut cake horizontally into 3 layers. Place bottom layer on platter. Sprinkle with 4 tsp. amaretto. Spread with 1 cup frosting. Sprinkle with half the grated chocolate. Repeat layering with cake, amaretto, frosting and grated chocolate. Top with third cake layer. Sprinkle with 4 tsp amaretto, Spread remaining frosting over cake. Press almonds onto sides. Chill at least 4 hours. Use serrated knife to cut into wedges.






jancd
said on September 22nd, 2008:
Our electricity came on about an hour ago. We were starting day 10 and not in the best of moods. Praise the Lord. I missed all of my blogs so much and my air conditioning and cooking. So glad to be back. Jan
Jan – am so glad you’re back home. And that you have power. . . Carolyn