This dessert is a masterful blending of everybody-loves-ice-cream with we're-all-grown-up-espresso. Layers of sponge cake soaked in a liqueur-espresso syrup are separated by layers of coffee ice cream and finely ground espresso beans.
I love tiramisu!! I did make a few adjustments... Patron makes a wonderful coffee flavored tequila, Patron XO Cafe, which I substituted for the Kahlua for a more adult kick. I love the espresso powder and just added a little bit of cocoa to round out the flavor. Wonderful amazing cake!! This might be my new birthday cake!!
Since I made it as a birthday cake for my 13 year old granddaughter, I excluded the Kahlua. Couldn't find espresso ice cream. I'm a well experienced baker/cook (make about 60 new recipe a month) but found this cake very labor intensive with so many steps and re-freezing. Can't imagine putting espresso grounds on cake so excluded that too. The chocolate curls were next to impossible as it was too brittle or too soft as I kept putting the pan in/out of the refrigerator. The family enjoyed it and I usually get rave reviews from guest when I make Martha Stewart recipes but sorry, Martha, as I will not add this recipe to my collection.
I love this cake! It was easy to make and delicous to eat! I would love to make this cake again!
This cake was a HUGE hit at work. I was unable to make the curls, so I crunched up the chilled chocolate and sprinkled around cake plate and on top. I now have three orders for co-workers' birthdays! Thank you, Martha!!!