Tiramisu

• 8 oz (224 grm). cream cheese, softened
• 1/2 cup (125 ml) powdered sugar, sifted
• 3 tbsp (45 ml) Kahlua liqueur
• 2 cups (475 ml) whipping cream
• 1/4 cup (60 ml) powdered sugar, sifted
• 2 tbsp (30 ml) kahlua
• 1 8 to 10 inch round angel food cake
• 3/4 cup (175 ml) black coffee, strong
• 1/4 cup (60 ml) Kahlua
• 1/4 cup (60 ml) fudge ice cream topping
• 1 tbsp (15 ml) Kahlua, or more

1. Chill medium mixing bowl and beaters of electric mixer.
2. For filling, combine cream cheese, 1/2 cup (125 ml) powdered sugar, and 3 tbsp (45 ml) liqueur in large mixing bowl.
3. Beat with mixer on medium speed until blended and smooth.
4. Combine whipping cream, 1/4 cup (60 ml) powdered sugar and 2 tbsp (30 ml) Kahlua in chilled mixing bowl.
5. Beat until stiff peaks form.
6. Fold 1/2 cup (125 ml) into cream cheese mixture.
7. Use a serrated knife to cut cake into three layers.
8. Poke holes in the tops of all three layers with fork.
9. Combine kahlua and coffee and drizzle over cake layers.
10. To assemble cake, place on layer on serving platter.
11. Spread with half cream cheese filling.
12. Add 2nd layer and remaining filling.
13. Add third layer.
14. Frost with remaining whipped cream.
15. Cover and chlll for 2 hours.
16. Drizzle top and sides with Mocha fudge sauce before serving.
17. Heat 1/4 cup (60 ml) fudge ice cream topping til warm in small saucepan.
18. Stir in enough kahlua (1 tbsp (15 ml) to 2 tbsp) to make drizzling consistency.

cream cheese, powdered sugar, kahlua, whipping cream, powdered sugar, kahlua, cake, black coffee, kahlua, fudge ice cream topping, kahlua

Taken from online-cookbook.com/goto/cook/rpage/0012CF (may not work)