If we go out to eat and Tiramisu's on the dessert menu it's almost always my guaranteed pick. Tiramisu is traditionally made with ladyfingers, but I used Angel Food Cake soaked in liquor infused espresso or strong coffee could be used, and then covered in creamy marscapone mixture that's hard to keep from eating straight out of the bowl. Tiramisu Angel Food Cake is best made at least 8 hours ahead of time so the flavors can mingle in the fridge but an overnight is even better. It holds up exceptionally well made a day ahead of time.
In Italian Tiramisu translates into "pick me up" and this dessert is sure to pick you up at the end of the day. Tiramisu Angel Food Cake is a slice of heaven for the taste buds.
In the top of a double boiler or in a heat safe bowl over a saucepan with simmering water, add 5 whole Egg Yolks, 1 1/2 tablespoons Dark Rum, and 3/4 cup Granulated Sugar. Beat mixture until light, airy, and pale yellow. It took about 6-8 minutes of whisking, and I was lucky enough Lorna volunteered to help whisk. You can alternatively use a hand mixer.
Remove from heat and stir in 16 ounces Room Temperature Marscapone Cheese, and 1 1/2 teaspoons Pure Vanilla Extract.
Stir until creamy, and well combined. Allow to cool until room temperature.
Beat 1 1/3 cup Heavy Whipping Cream until whipped
Fold in Whipped Cream 1/3 at a time until all whipping cream has been incorporated. Set mixture aside.
Stir together 3/4 cup Espresso or Strong Brewed Coffee, and 1/3 cup of your favorite Coffee Liquor.
Add 1 tablespoon Sugar, 2 tablespoons Dark Rum, and 1 1/2 teaspoons Pure Vanilla Extract.
Stir together until sugar is dissolved.
Cut Angel Food Cake into 3 layers using a serrated knife, and set top 2 layers aside.
Brush the Angel Food Cake with liquor infused coffee mixture.
Then brush the bottom side of the angel food cake that will be the next layer.
Cover Coffee Infused layer with about a 1/4 of the marscapone cheese mixture. Repeat step with next layer.
Brush top and sides of cake with remaining coffee mixture.
Frost sides, center, and top of Angel Food Cake with remaining marscapone cheese mixture. Refrigerate for a minimum of 8 hours or overnight.
To make Chocolate Curls use a sharp vegetable peeler on the side of a Semi-Sweet Chocolate Bar. It takes a bit of practice, and the best curls come from chocolate that is just starting to soften. Make sure to keep fingers tucked to prevent cuts.
Alternatively you can grate chocolate for the top, or use Cocoa Powder.
Place chocolate curls on top of Tiramisu Angel Food Cake.
Slice and enjoy! You can garnish with additional chocolate, and fresh berries, if desired.