| Tiramisu Angel Cake Torte | Desserts |
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8 ounces Philadelphia Cream cheese, room temp.
2 cups chilled whipped cream 2/3 cup powdered sugar 6 tbsp. Amaretto 3 tbsp. unsweetened cocoa powder 1 tbsp. instant espresso powder or coffee powder |
1 9-to 10-inch angel food cake
3 ounces bittersweet ( not unsweetened) or semisweet chocolate, coarsely grated 1 cup sliced almonds,toasted Chocolate shavings(optional) Bon Appˇtit, Sept.1999 |
Using electric mixer, beat cream cheese in a large bowl until smooth. Add 1 cup whipping cream, 2/3 cup powdered sugar, 2 tbsp. Amaretto, cocoa and espresso powder. Beat until fluffy and smooth. Using same beaters, beat remaining cup of cream in medium bowl until firm peeks form. Fold whipped cream into cheese mixture for frosting.
Cut cake horizontally into 3 equal layers. Place bottom cake layer on platter. Sprinkle with 4 tsp. Amaretto. Spread with 1 cup frosting. Sprinkle with half of 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 of cake. Top with chocolate shavings, if desired.
Makes 8 to 10 servings.