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Strawberry & Angel Food Cake Tiramisu
Strawberry & Angel Food Cake Tiramisu has layers of fresh strawberries, mascarpone, and angel food cake, all soaked in a homemade vanilla sauce.
Servings 12
Calories 602kcal
Ingredients
Angel Food Cake
- 12 egg whites equal to 1 1/2 cups
- 1 1/4 cups confectioner's sugar
- 1 cup all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 1 cup white granular sugar
Vanilla Sauce
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons butter
- 1 tablespoon vanilla extract
- pinch salt
Whipped Cream Topping
- 2 cups heavy cream
- 4 tablespoons sugar
Tiramisu
- 1 cup heavy whipping cream
- 3/4 cup granulated sugar
- 8 ounces mascarpone cheese at room temp, can be subbed with cream cheese
- 3 tablespoons strawberry topping
- 1 pound strawberries stems removed and thinly sliced
Instructions
Angel Food Cake
- Preheat oven to 350 degrees.
- Place egg whites in mixing bowl, set aside.
- Mix together confectioner's sugar and flour by stirring three times then set aside.
- Add cream of tartar, almond extract and salt to egg whites; beat on high speed. Once it starts to get fluffy, 1-2 minutes, gradually add sugar, beating in sugar until it is dissolved and stiff peaks form. Fold in flour mixture, a scoop at a time.
- Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife by using a swirling motion to remove air pockets.
- Bake for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing the cake from pan.
Vanilla Sauce
- Bring water to a boil in a small saucepan. Combine sugar and cornstarch, blend well. Add sugar and cornstarch mixture to boiling water; reduce heat to medium, stirring constantly, and cook until thickened.
- Remove from heat and add the butter, vanilla, and salt, stirring until butter is melted. Cover and set aside for later.
Homemade Whipped Cream
- With an electric mixer, combine cream and sugar and beat until peaks form. Refrigerate until ready to serve.
Tiramisu
- Using an electric mixer, beat heavy cream on medium speed until you can see the tracks in the whipping cream, 2-3 minutes. Then add the sugar, and beat until stiff peaks form. Gently fold in mascarpone and strawberry topping until combined with the whipped cream.
- Uncover vanilla sauce. Cut angel food cake into 16 slices.
- Take one slice and dip each side into the vanilla sauce, then place in pan. Repeat this process with 7 other slices. Lay them side by side, covering the bottom of the pan. With my pan I laid 2 next to each other then cut another in half, this covered the width. Then I went 3 deep for the length.
- Once you have your bottom layer, take 1/2 of the mascarpone mixture and smooth over the layer of the angel food cake. Then top with strawberries, laying them down in a single layer. Repeat the process with the cake, mascarpone and strawberries, ending with the strawberries on top.
- Cover with whipped cream. If you are using cool whip, wait until you serve to top. Chill in fridge, until ready to serve.
- Garnish with chocolate sprinkles, cinnamon, fresh strawberries, or even drizzle it with strawberry sauce.
Nutrition
Calories: 602kcal | Carbohydrates: 71g | Protein: 7g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 105mg | Sodium: 151mg | Potassium: 224mg | Fiber: 1g | Sugar: 57g | Vitamin A: 1200IU | Vitamin C: 23.3mg | Calcium: 75mg | Iron: 0.7mg