Sugar & Caffeine = the perfect celebration of Spring

by: Joelle Charbonneau

If you are like me, spring makes you want to kick up your heels and celebrate. Don’t get me wrong. I love living in Chicago where each season brings a new and exciting adventure. I love the first eighty degree day and the leaves changing colors. The first snow of winter makes me feel like running outdoors and making a snowman like I did when I was in grade school.

But spring is special. There is a promise of something new and exciting that comes with the changing of the weather and the spouting of leaves on the trees. It is also the time of year that I find a renewed belief that my writing career will take off. Last Spring, after a year and a half of facing a family illness, I finally started thinking about submitting my writing again. I’m not sure why I found this new hope in my writing career after such a long hiatus, but sitting with my computer, feeling the cool breeze come through the open window, I started searching for an agent again. I submitted to my top choice agent and got a full request within 2 days. Nineteen days after that I received an offer of representation from my fabulous agent. Two months later the book sold.

So this year, I challenge everyone to find the hope of spring in your writing. And to help you, here is one of my favorite desserts. It is easy to make and filled with a bit of sugar and caffeine to keep you jumpstarted.

Tiramasu Cake

1 8-10 inch round angel food cake
1 8 oz package of cream cheese
½ cup sifted powdered sugar
3 TB coffee liqueur
2 cups whipping cream
¼ powdered sugar
2 TB coffee liqueur
¾ cup strong black coffee
¼ cup coffee liqueur

For filling, combine cream cheese, ½ cup powdered sugar and 3 TB liqueur. In a chilled bowl combine whipping cream, ¼ cup powdered sugar and2 TB liqueur. Beat until stiff peaks form. Fold ½ cup of whipped cream mixture into cream cheese mixture.

Use serrated knife to cut angel food cake horizontally into 3 layers. Place cake layers on plates. With a fork poke holes in tops of layers. In a small bowl combine black coffee and ¼ cup liqueur. Drizzle over each layer of cake. Spread the first layer with half of the cream cheese filling. Add a second layer and spread with remaining filling. Add third cake layer. Frost with remaining whipped cream mixture. Cover and chill. If desired, drizzle top and sides with Mocha Fudge Sauce. Enjoy!