Chill a medium bowl and beaters of an electric mixer.
In a large bowl combine mascarpone or cream cheese, the 1/2 cup powdered sugar, and the 3 tablespoons liqueur; beat with an electric mixer on medium speed till blended and smooth.
In the chilled bowl combine whipping cream, 1/4 cup powdered sugar, and 2 tablespoons liqueur; beat till stiff peaks form.
Fold 1/2 cup of the whipped cream mixture into mascarpone mixture.
Using a serrated knife cut angel food cake horizontally into 3 layers.
Place 1 layer on a serving platter. Using skewers, poke holes in tops of layers.
In a small bowl combine coffee and 1/4 cup liqueur; drizzle over each layer.
Spread the first layer with half the mascarpone filling.
Add a second layer and remaining filling.
Add third cake layer.
Frost with remaining shipping mixture.
If desired, cover and chill for up to 2 hours.
Slice into wedges to serve.
If desired, drizzle fudge sauce onto dessert plates before adding cake slices.
Mocha Fudge Sauce: In a small saucepan heat 1/4 cup fudge topping just till warm. Stir in coffee liqueur (1 to 2 tablespoons) to make of drizzling consistency.
TIPS:
Mascarpone is a rich Italian cream cheese often served with fruit for dessert. You can buy it at the cheese counter in your supermarket.
