Tiramisu Angel Cake (No Bake) - cooking recipe

Ingredients

1 (8 ounce) package neufchatel cheese, softened or (8 ounce) container mascarpone cheese
1/2 cup powdered sugar, sifted
3 tablespoons coffee liqueur
2 cups whipping cream
1/4 cup powdered sugar, sifted
2 tablespoons coffee liqueur
1 round angel food cake
3/4 cup strong black coffee
1/4 cup coffee liqueur
mocha fudge sauce (recipe follows)

Preparation

Chill medium bowl and beaters of an electric mixer.
For Filling, in large bowl combine cream cheese (or mascarpone), the 1/2 cup powdered sugar, and the 3 Tbsp coffee liqueur. Beat with electric mixer on medium speed until blended and smooth.
In the Chilled bowl, combine whipping cream, the 1/4 cup powdered sugar, and 2 Tbsp coffee liqueur. Beat until stiff peaks form.
Fold 1/2 cup of the whipped cream mixture into the cream cheese mixture.
Use a serrated knife to cut Angel cake into 3 layers. Place bottom cake layer on a serving plate. With a long-tined fork or skewers, poke holes in tops of all layers.
In a small bowl, combine coffee and 1/4 cup coffee liqueur. Drizzle over each cake layer. Spread the 1st cake layer with half of the cream cheese filling. Add a second layer and remaining filling. Add third cake layer. Frost with remaining whipped cream mixture.
Cover and chill up to 2 hours.
Before serving, if desired, drizzle top and sides with Mocha Fudge Sauce.
Mocha Fudge Sauce:
In small saucepan (or microwave), heat 1/4 cup of Fudge Ice Cream topping until just warm. Stir in 1-2 Tbsp coffee liqueur to make of drizzling consistency.