Monday, August 8, 2011


Hey Kids!

So, out here in Hawaii, lady fingers are incredibly hard to come by. I've been forced to make my tiramisu using Sponge Cake or Angel Food Cake. I was in a rush making this tiramisu, so I used a boxed Angel Food Cake. It came out delicious, and was a lot easier to put together.

1 Angel Food Cake mix (makes 2 9 inch cakes) or Sponge Cake (double recipe if you use Sponge Cake)
4 egg yolks
1/4 cup heavy cream
1 cup granulated sugar
1 tsp vanilla extract
3 8 oz. containers Marscapone cheese
1 8 oz. container cream cheese
1 cup heavy whipping cream
3 tbsp granulated sugar
1 tsp amaretto
1 tsp kahlua
1/8 tsp nutmeg
1/4 cup water
2 instant coffee packets
1/4 cup kahlua
1/4 cup amaretto

Bake angel food cake as instructed on package. Set aside to cool.

In a double boiler, combine egg yolks, heavy cream, sugar and vanilla extract. Cook for 4-5 minutes until it turns a pale yellow. Set aside to cool. In a mixer, beat Marscapone and cream cheese together. Mix in egg yold mixture. In a separate bowl, whip cream, sugar, amaretto and kahlua until stiff peaks form. Gently fold whipped cream into Marscapone mixture. Add in nutmeg and gently stir ingredients until well combined. In a small mixing bowl, combine water, coffee packets, kahlua and amaretto.

Turn the cakes over onto a surface. Using a spoon, slowly pour coffee mixture over the bottoms of the cakes. Place one of the cakes with the coffee mixture down into a serving dish. Spread half of the Marscapone mixture over the cake. Layer the other cake on top, again with the coffee mixture side down. Spread the rest of the Marscapone mixture and sprinkle with some cocoa powder.

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