JimBob’s Angelic Tiramisu

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Fellas, wanna get lucky? Make this for your sweetheart and she'll melt. You heard it, she'll melt! There is something irresistibly charming about this homemade dessert, especially when it is as decadent and delightful as JimBob’s Angelic Tiramisu. This dessert is a surefire way to impress that special someone and show them just how much you care. It is light, creamy, and infused with just the right amount of sweetness and coffee flavor to create a dessert that is both sophisticated and utterly delicious.

This version of tiramisu uses a pre-made bakery angel food cake, which not only saves time but also adds a unique twist to the classic recipe. The light and airy texture of angel food cake pairs perfectly with the rich, creamy layers of this beloved Italian dessert.

ingredients:

• Bakery Angel Food Cake (pre-made)

• 2 egg yolks

• 1/2 cup granulated sugar

• 8 oz. tub of Cool Whip

• 4 oz. cream cheese, softened

• 1/2 cup espresso coffee or strong coffee, cooled

• 1/4 cup whiskey (optional; brandy or dark rum work well too)

• 1 tbsp cocoa powder for dusting

instructions:

1. Prepare the Cake: Slice the pre-made angel food cake into 1/2-inch squares. Set aside.

2. Make the Custard: Beat the egg yolks with an electric mixer until they become pale, about 4 minutes. Add the granulated sugar and continue to beat for another 3 minutes until well combined and thick enough to coat the back of a spoon. Set aside.

3. Cream Cheese Mixture: Beat the softened cream cheese for about 3 minutes or until it is light and fluffy, with some air incorporated into the mixture.

4. Combine Mixtures: Gently fold together the cream cheese and egg yolk mixtures until they are well combined. Be careful not to overmix. Fold in the Cool Whip in three batches, again taking care not to overmix to maintain a light and airy texture.

5. Prepare the Coffee Mixture: Combine the cooled coffee and whiskey (if using) in a shallow dish. Dip each slice of angel food cake into the coffee mixture, ensuring they are well soaked but not falling apart.

6. Assemble the Tiramisu: Line the bottom of a baking dish with the soaked cake slices. Spread the custard mixture over the cake, ensuring an even layer. Dust the top with cocoa powder.

7. Chill: Let the tiramisu set in the refrigerator for at least an hour to allow the flavors to come together.

Tips and Tricks

Baking Your Own Angel Food Cake: If you have some extra time and want to go the extra mile, baking your own angel food cake can elevate this dessert even further. Using a loaf pan or a pullman pan will help you achieve perfect, uniform squares that fit seamlessly into your baking dish.

Using a Food Processor: To save time, consider creaming the egg yolks and sugar together in a food processor. This method can make the process quicker and ensure a smooth, well-combined custard.

Do Not Overmix: The key to a light and fluffy tiramisu is in the folding. When combining the cream cheese, egg yolk mixture, and Cool Whip, take care not to overmix. Overmixing can deflate the mixture, resulting in a denser texture.

Serving and Enjoying

Once your tiramisu has had time to chill and set, it is ready to be enjoyed. The combination of creamy layers, soaked cake, and a dusting of cocoa powder makes each bite a symphony of flavors and textures. This dessert is perfect for a romantic evening, a special celebration, or just because. Serve it with a cup of coffee or a glass of dessert wine to complete the experience.

Conclusion

JimBob’s Angelic Tiramisu is more than just a dessert; it is a gesture of love and effort that shows you care. It is the perfect way to spoil your sweetheart and create a memorable moment together. So go ahead, put on your apron, and get ready to make a dessert that will surely make her melt. Enjoy the process, savor the results, and relish the joy of sharing a homemade treat with someone special.

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Key Equipment:

• Baking Pan

• Hand Mixer

• Mixing Bowls

• Whisk

• Cocoa Shaker

• Food Processor

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JimBob’s Angelic Tiramisu

ingredients

• Bakery Angel Food Cake (pre-made)

• 2 egg yolks

• 1/2 cup of granulated sugar

• 8 oz. tub of Cool Whip

• 4 oz. cream cheese softened

• 1/2 cup espresso coffee or strong coffee cooled

• 1/4 cup whiskey optional (I like to use brandy or dark rum)

• 1 tbs cocoa powder for dusting

instructions

1. Slice cake into 1/2-inch squares. Set aside.

2. Beat the egg yolks with an electric mixer until pale, about 4 minutes. Add sugar and beat another 3 minutes until well combined and nappe. (thick enough to coat the back of a spoon) Set aside.

3. Beat the softened cream cheese for about 3 minutes or until you have added some air into the mixture.

4. Fold together the cream cheese and egg yolk mixtures until well combined. Fold in the cool whip in three batches - do not overmix.

5. Combine coffee and whiskey in a shallow dish. Dip each slice of cake in the coffee mixture and line the bottom of a baking dish with each slice.

6. Top with the custard. Dust with cocoa powder.

7. Let set in the refrigerator for an hour.

notes

• I used to bake my own AFC in a loaf pan or two. If you have a pullman pan, it will make perfect squares.

• Sometimes, I will cream the egg yolks and sugar together in a food processer. Makes it quicker.

• Most importantly, do not over mix when folding ingredients together.