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Here is a quick and easy version of tiramisu that gives you all the taste without a lot of prep work. Marscapone can be used instead of cream cheese.



  • 8 oz (224 grm). cream cheese, softened
  • 1/2 cup (125 ml) powdered sugar, sifted
  • 3 tbsp (45 ml) Kahlua liqueur
  • 2 cups (475 ml) whipping cream
  • 1/4 cup (60 ml) powdered sugar, sifted
  • 2 tbsp (30 ml) kahlua
  • 1 8 to 10 inch round angel food cake
  • 3/4 cup (175 ml) black coffee, strong
  • 1/4 cup (60 ml) Kahlua
  • Mocha fudge sauce:
  • 1/4 cup (60 ml) fudge ice cream topping
  • 1 tbsp (15 ml) Kahlua, or more
  • Chill medium mixing bowl and beaters of electric mixer.
  • For filling, combine cream cheese, 1/2 cup (125 ml) powdered sugar, and 3 tbsp (45 ml) liqueur in large mixing bowl.
  • Beat with mixer on medium speed until blended and smooth.
  • Combine whipping cream, 1/4 cup (60 ml) powdered sugar and 2 tbsp (30 ml) Kahlua in chilled mixing bowl.
  • Beat until stiff peaks form.
  • Fold 1/2 cup (125 ml) into cream cheese mixture.
  • Use a serrated knife to cut cake into three layers.
  • Poke holes in the tops of all three layers with fork.
  • Combine kahlua and coffee and drizzle over cake layers.
  • To assemble cake, place on layer on serving platter.
  • Spread with half cream cheese filling.
  • Add 2nd layer and remaining filling.
  • Add third layer.
  • Frost with remaining whipped cream.
  • Cover and chlll for 2 hours.
  • Drizzle top and sides with Mocha fudge sauce before serving.
  • Mocha Fudge Sauce:
  • Heat 1/4 cup (60 ml) fudge ice cream topping til warm in small saucepan.
  • Stir in enough kahlua (1 tbsp (15 ml) to 2 tbsp) to make drizzling consistency.

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