Tiramisu Ice Cream Cake
The name of the traditional Italian cake dessert, tiramisu, means pick-me-up; and the coffee that infuses this frozen version ensures just that.
Martha Stewart Living, July/August 1998
- 1 cup sugar
- 1 1/2 cups strong, freshly brewed espresso
- 1/3 cup coffee liqueur, such as Kahlua (optional)
- Vanilla Sponge Cake (http://www.marthastewart.com/263789/vanilla-sponge-cake)
- 1/4 cup finely ground espresso
- 2 pints espresso ice cream
- 2 pints coffee ice cream
- Chocolate Curls (http://www.marthastewart.com/281213/chocolate-curls)
- Place sugar and 2/3 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in espresso and Kahlua. Let the syrup cool.
- Using a serrated knife, cut sponge cake in half horizontally, making two layers. Place one layer in the bottom of a 9-by-9-by-2-inch baking pan. Using a pastry brush, brush with 3/4 cup cooled syrup. Sift 2 tablespoons ground espresso over cake.
- Place espresso ice cream in the bowl of an electric mixer. Beat on low speed with the paddle attachment until spreadable. Spread ice cream over cake; top with second layer of sponge cake. Brush with remaining syrup. Transfer cake to freezer for 20 minutes.
- Remove cake from freezer; sprinkle with remaining 2 tablespoons of ground espresso. Place coffee ice cream in a mixer bowl. Beat on low speed until spreadable. Spread ice cream over cake, forming large swirls. Return to freezer; freeze until completely hardened. To serve, garnish with chocolate curls.
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