TIRAMISU ANGEL TORTE"Tiramisu, which translates as "pick-me-up," is similar to a trifle, with coffee- and brandy-soaked sponge cake or ladyfingers layered with a zabaglione-style custard filling and sweetened mascarpone cheese, then spread with whipped cream and dusted cocoa. Here's a version of the Italian classic, lightened and simplified by skipping the custard completely and instead filling layers of store-bought angel food cake with sweetened espresso and rum-flavored mascarpone. The cake is iced with coffee-flavored whipped cream."
1 purchased angel food cake (10 to 12 ounces)
1 cup (8 ounces) mascarpone cheese
2 cups heavy (whipping) cream, chilled, divided use
1/2 cup plus 2 teaspoons powdered sugar, divided use
6 tablespoons dark rum, divided use
3 teaspoons instant espresso or coffee powder, divided use
1/4 cup plus 2 teaspoons unsweetened cocoa powder, preferably European-style
Use a serrated knife to cut the cake horizontally into 3 layers.
In a mixing bowl, beat together the mascarpone, 1/4 cup of the cream, 1/4 cup of the powdered sugar, 4 tablespoons of the rum, and 1 teaspoon of the espresso or coffee powder with an electric mixer until fluffy.
Place a layer of cake on a serving plate and spread with half the mascarpone mixture. Top with another layer of cake and spread with the remaining mascarpone. Top with another layer of cake. Refrigerate.
In a large mixing bowl, whip the remaining 13/4 cups cream with 1/4 cup of the powdered sugar, the remaining 2 tablespoons rum, 1 teaspoon of the espresso powder, and 1/4 cup of the cocoa to firm peaks.
Frost the top and sides of the cake with the whipped cream mixture.
Put the remaining 2 teaspoons powdered sugar, the remaining 1 teaspoon espresso powder, and the remaining 2 teaspoons cocoa in a small sieve and sprinkle over the top of the cake.
Serve immediately or refrigerate for up to 6 hours before cutting into slices with a serrated knife.
Makes 8 servings
Source:
Short and Sweet: Sophisticated Desserts in No Time At All by Melanie Barnard 
