How to Make an Angel Food Tiramisu Cake - what does skip the dishes charge restaurants

Tiramisu is an Italian dessert that many people like very much, and most people like it very much.
Although I have occasionally made real tiramisu over the years, making this delicious dessert in an authentic way can be a bit expensive.
Depending on the recipe you choose, some ingredients are usually hard to find or time consuming to make.
In podink, oakrama, try the mascapone cheese.
Savoiardi lemon, honey and other ingredients can search many grocery stores indefinitely.
In addition to angel food cake bread (* gasp *) purchased by the store, you may have all the ingredients in the kitchen, easier and more delicious, although the recipes are not quite comparable. Give it a spin.
It's fast and simple, and while it's certainly not as grand as the real tiramisu, there's nothing to screw up and it doesn't take that long cold storage time to mix flavors.
Your shopping list: * 1 ready-
Angel food cake bread (10.
5 oz) the closer your cake is to the expiry date on the package, the drier your dessert will be.
Make a fresh cake. The best ready-
The made cake was baked in the store, not brought in by truck.
It would be great if you could bake the cake yourself. * 8 oz.
Philadelphia, or other brand cream cheese * 1/4 cup sugar * 1/4 cup heavy light cream * 1/4 teaspoon pure vanilla extract (think Watkins) * 3/4 espresso and cool to room temperature
2 T coffee liqueur (Kamora is a great brand!
) If you don't drink regularly, ask the local liquor store for a mini liqueur.
If you are not going to use a large bottle, it doesn't make sense to buy it.
* 1 grated black chocolate bar (1.
55 oz) * decorated with fresh fruits such as sliced strawberries note: strawberries are a very important addition.
Put a few slices on the side of the cake and occasionally "refresh the Palace ".
Oh, so sad, do I sound like a snobbish person with food?
Tiramisu-strawberry and Angel Food
Great pairing!
When you "apply" the coffee on each layer of the cake, you will want to use it as your first step so that the coffee has time to cool down.
Yes, you can cool your coffee faster in the fridge.
After cooling, add a tablespoon or two of coffee liqueur (continue and live a lot ).
While coffee liqueur is not an absolutely necessary part of the cake, it does provide an excellent taste, so buy at least one small bottle if you can splurge.
You will be glad you made it, and since you will love the cake you will make it again.
It's not too difficult to cut angel food cake into layers, but having a handy tool does help.
If you don't have a cake leveling device (very cheap, in most stores with baked goods, the price is as low as a few dollars), you can use a jagged knife, preferably a long knife.
A bread knife or saw is also a useful tool.
My dear husband found one in the used store and I am very happy.
It happened to cut the cake into three slices of the same size for just one dollar and I can't complain that it was designed for the left hand.
Cut the cake into 3 or even 4 layers (or even more) and put it on one side.
If you buy pre-
Fab cake, put back in a convenient plastic container.
Mix the contents below with an electric manual mixer or a tool of your choice, just make sure the creamy filling is good and smooth. # 8 oz.
Philadelphia Cream Cheese #1/4 cup sugar #1/4 cup heavy light cream #1/4 teaspoon pure vanilla extract (think Watkins) keep in mind that you need to reserve at least 1/2 cups of this mixture to "freeze" the cake.
The rest of the mixture will be spread over the Angel cake with coffee on each layer.
If in doubt, double the recipe and you will have enough fillings without worrying about the shortage.
If you happen to have a pastry decorator, fill the tube with the filling and attach the tip of your choice.
The stars are beautiful, but you can also stream beautiful ribbons or anything that suits you.
Neat tool tip: Keep an eye out for newspapers or Internet coupons in stores that sell Wilton Products.
Try your local art and hobby store and you may be at 40-50% off.
If you don't have a dessert decorator, you can of course use a knife or spatula as well.
Use a pastry brush to apply a coffee mixture on the top, bottom and side of each cake layer (do not soak the cake in the coffee.
) Don't panic, you won't really go wrong unless you dunk like I just told you. ; -
) Put the cake aside when all layers are smeared with coffee.
To make sure your dessert is neat and tidy, place a plastic food package of about 24 "on a bread plate, with long edges on each side of the bread plate.
Place the bottom of the cake on the packaging in the pan.
While you can smooth a portion of the cream cheese with a knife, I found it easy to draw a contour and a strap in the middle of each layer with a dessert decorator, as shown in step 5.
Once you have the ground floor scrub, sprinkle the ground chocolate evenly on the cream cheese.
Not too much, but enough, when you cut the last piece of cake, a thin layer of chocolate is decorated on each layer of cake.
Hell, put a bunch in!
* High quality chocolate tips * a plain chocolate candy stick will work well in any case, but the dark color of dark chocolate is an advantage in this type of dessert.
The quality chocolate stored will not turn white and trendy.
In addition to the top of the angel food cake, repeat the icing/ground chocolate program for the top of each layer.
At this point, don't try to be too fancy, just try to put a nice, even a layer on each part of the cake.
Remember, you will not yet give the top frost of the cake, pull one side of the plastic wrap to the top of the cake and pull it a little.
Repeat with the other side, arrange the layers well and tidy.
Wrap it on the cake and put the cake and the remaining cream cheese mixture in the refrigerator. See step 8.
Remove the cake and stuffing from the refrigerator.
The cream mixture doesn't take a long time to reduce room temperature, but if you find it a bit difficult to spread or squeeze out from a dessert tube, just keep it for a few minutes.
Carefully remove the plastic wrap and transfer the cake to the apartment
The plate or surface at the top allows you to reach the four sides and top of the cake.
Smooth frost on the side, be careful not to apply too much icing on the side, and do not apply too much pressure.
Put a layer of frost on it, sprinkle enough chocolate to satisfy your wishes and smile.
Decorate with extra fruit if you wish.
I prefer to make beautiful little stars on top of the cake with a pastry tube, and then finally sprinkle a bit of ground chocolate.
Although I have made this cake several times, I think the next time I make the cake, I will double the formula of the cream cheese filling and go into town with the filling.
I want more stars!
Although you can have this dessert right away, it's great after a night in the fridge.
Spend the best in a few days.
Slice carefully and transfer each slice to a cute little plate with a few slices of strawberries or other fruit next to it.
Note: strawberries are a very important addition.
Put a few slices on the side of the cake and occasionally "refresh the Palace ".
Oh, so sad, do I sound like a snobbish person with food?
Great pairing! Enjoy!