Strawberry Tiramisu Angel Food Cake

By carvalhohm

Ingredients

• For the cake:
• 1 cup cake flour
• 1/4 teaspoon salt
• 12 large egg whites, room temperature
• 1 teaspoon cream of tarter
• 1 1/4 cup sugar
• 2 teaspoons vanilla
• For the filling:
• 1 cup brewed coffee cooled
• 2 tablespoons Kahlua liqueur
• 12 ladyfingers
• 1 8 oz block cream cheese, softened
• 3 1/2 oz mascarpone cheese
• 1/3 cup brown sugar
• 1/2 cup strawberries, sliced
• 1 8 oz container mascarpone cheese
• 1 1/2 cups heavy cream
• 1 teaspoon vanilla extract
• 1/3 cup sugar
• 1/2 cup strawberries sliced
• For the frosting:
• 1 8 oz container mascarpone cheese
• 1 1/2 cups heavy cream
• 1 teaspoon vanilla extract
• 1/3 cup sugar
• 1/2 cup strawberries sliced

Details

Servings 10
Adapted from lemonsforlulu.com

Preparation

Step 1

Preheat oven to 350. Sift together flour and salt, set aside. In a mixer fitted with a whisk, beat egg whites on medium high until foamy. Add in cream of tarter. Continue beating until soft peaks form. Slowly add in sugar beating until stiff peaks form, about 2-3 minutes. Beat in vanilla just until combined.

Gently transfer egg white mixture to a large bowl. Slowly sift flour once again, this time over mixture. Carefully and gently fold in flour.

Carefully spoon mixture into an ungreased angel food cake pan, with a removable bottom. Cut a knife through the batter to get rid of any air bubbles. Bake for 35-40 minutes, or until cake springs back when touched and is golden brown in color. Invert pan and let cake cool completely.

When cake has cooled, run a knife around the inside of pan and around the tube as well as the bottom to release cake.

Cut angel food cake in half with a serrated knife. Carefully scoop out center of each side, leaving a 1-inch boarder.

Combine cream cheese and mascarpone in a medium bowl, beating until creamy and smooth. Add in brown sugar and continue mixing until blended. In a shallow bowl, combine coffee and Kahlua. Dip half of the ladyfingers into the coffee mixture and line hollowed out cake bottom with ladyfingers, halving cookies as necessary. Place mascarpone filling over cookies.

Arrange sliced strawberries over filling, followed by remaining coffee dipped ladyfingers. Carefully place cake top over the bottom half, pressing down gently.

To prepare the frosting, Stir mascarpone until creamy. Beat vanilla and heavy cream in a mixer until foamy. Increase speed to medium high and slowly beat in sugar. Continue beating until stiff peaks form. Gently fold in mascarpone cheese. Immediately frost cake. Garnish top of cake with remaining sliced strawberries.

Keep refrigerated until ready to serve.

10 servings.