Tiramisu Cake

This tiramisu cake builds all the flavors of a classic tiramisu into a layered angel food cake format that feeds a crowd and requires zero baking. The angel food cake gets sliced into three layers and soaked with a potent mix of cold espresso and amaretto, which turns each spongy layer into something rich and coffee-soaked without falling apart.

The filling blends nonfat ricotta with mascarpone, which is a smart move. The ricotta lightens the texture and cuts the richness while the mascarpone brings that signature creamy, tangy flavor. You get the taste of traditional tiramisu without feeling like you need a nap after one slice.

Grated bittersweet chocolate on top adds crunch and bitterness that balances the sweetness. Use a microplane for fine shavings that blanket the top evenly.

Kitchen Tips

• Use a serrated knife to cut the angel food cake into even layers. A straight blade compresses the sponge.
• Spoon the espresso-amaretto mixture slowly and evenly. Pour it all at once and one spot gets soggy while the rest stays dry.
• Chill at least 4 hours before serving so the filling firms and the flavors marry.
• The cake tastes best the next day after the espresso fully permeates every layer.

Variations

• Use Kahlua instead of amaretto for a deeper coffee-on-coffee flavor.
• Press toasted sliced almonds onto the sides of the frosted cake for added crunch.
• Dust with cocoa powder alongside the grated chocolate for a more traditional tiramisu look.