Recipe 10 -Tiramisu Cake

         
                                                            TIRAMISU CAKE

1 8 ounce container mascarpone cheese or 1 8 ounce pkg. cream cheese, softened
1/2 C sifted powdered sugar
3 tablespoons coffee liqueur
2 C whipping cream
1/4 C powdered sugar
2 tablespoons coffee liqueur
1 8 to 10 inch round angel food cake
3/4 C strong black brewed coffee
1/4 C coffee liqueur

Combine mascarpone or cream cheese, 1/2 cup powdered sugar, and 3 tablespoons liqueur.  Beat with an electric mixer on medium till blended and smooth.
In another bowl, combine whipping cream, 1/4 cup powered sugar, and 2 tablespoons liqueur;  beat until stiff peaks form. Fold 1/2 cup of the whipped cream mixture into the mascarpone mixture.
Use a serrated knife to cut angel food cake horizontally into 3 layers. Place 1 cake layer on a serving platter. With a long tined fork, poke holes in the tops of the layers.
In a small bowl, combine coffee and 1/4 cup of liqueur: drizzle over each layer.  Spread the first layer with a half of the mascarpone filling.  Add a second layer and remaining filling.  Add third layer. Frost with remaining whipped mixture.  If desired, cover and chill for up to 2 hours.

Ratings (out of five)
Difficulty **
Taste ***

To celebrate the return from our Italian family vacation 2013, Lindsey and I made this recipe. The tiramisu had a very strong coffee favor which was not well received by the family.
My mother clipped this recipe from the May 1994 edition of Better Homes and Gardens. She kept this recipe in her recipe folder in her kitchen in Lloyd Harbor, New York.