Rating: 3.26 stars
305 Ratings
  • 5 star values: 51
  • 4 star values: 60
  • 3 star values: 131
  • 2 star values: 43
  • 1 star values: 20

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.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir sugar into espresso until dissolved. Stir in liqueur; set aside to cool.

    Advertisement
  • Using a long serrated knife, cut cake in half horizontally, making 2 layers. Place 1 layer in the bottom of a 9-inch square baking dish. Using a pastry brush, brush with half the espresso syrup. Sift 2 tablespoons espresso powder over top.

  • Put 1 quart ice cream into bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until softened; spread over bottom cake layer. Top with second cake layer; brush with the syrup. Let chill in freezer 20 minutes.

  • Sift remaining 2 tablespoons ground espresso over cake. Mix remaining quart ice cream in the bowl of an electric mixer until softened. Spread over cake, swirling decoratively. Freeze until firm. Frozen tiramisu can be wrapped in plastic and stored in the freezer up to 3 days. Before serving, garnish with chocolate curls.

Reviews (4)

305 Ratings
  • 5 star values: 51
  • 4 star values: 60
  • 3 star values: 131
  • 2 star values: 43
  • 1 star values: 20
Rating: 5 stars
08/01/2019
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!!
Rating: Unrated
09/22/2014
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.
Rating: Unrated
08/10/2012
I love this cake! It was easy to make and delicous to eat! I would love to make this cake again!
Advertisement
Rating: Unrated
10/19/2011
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!!!