This recipe was a delicious lifesaver when I baked two 8 inch angel food cakes layers that I couldn't use for the original intention. I brushed each cake, top and bottom, with 1/4 of expresso and 2 Tbsp of Kahlua (so a total of 1/2 cup of expresson and 1/4 Cup of Kahlua). I changed the filling to 8 oz mascarpone, 1/2 Cup confectioner's sugar, and 2 more Tbsp of Kahlua. I whipped that up, and to make it lighter, folded in 2 Cups of Kahlua whipped cream. Then I topped it with the remaining Kahlua whipped cream, which was originally 3 Cups of heavy cream, 1/2 cup of confectioner's sugar, and 3 Tbsp of Kahlua. Dusted the top of the frosted cake with cocoa powder and my husband said that although he prefers traditional ladyfingers for tiramisu, this cake was good enough to make again. Next time, when I'm making the angel food cake for this recipe, I'll add some of the instant expresso powder to the batter to coffee it up a bit more. Excellent idea!

I could never find the lady fingers in the stores to make Tiramisu and am so looking forward to trying your delicious recipe... thanks for sharing it!

While we enjoyed this cake, I would've liked to have a bit more coffee flavor. Next time will probably change a few things around to fit my individual taste. I also used a few lower calorie substitutes that brought down the calories a bit...but it still packs a rich, desserty punch. Great "tiramisu" dessert.

This Is Good. I Tried It, It Rocks!