Ice Cream Tiramisu Cake
1 cup white sugar
2/3 cup water
1 1/2 cups brewed espresso
1/3 cup coffee flavored liqueur
1 (9 inch) sponge cake
1/4 cup finely ground espresso beans
2 pint espresso ice cream
2 pint coffee ice cream
In a small saucepan over medium heat, combine sugar and water. Bring
to a boil, then remove from heat and stir in espresso and coffee
liqueur. Let cool completely.
Split the sponge cake in half horizontally to make two layers. Place
bottom layer in a serving dish. Brush with 3/4 cup coffee syrup.
Sprinkle 2 tablespoons ground espresso evenly over surface of cake.
Beat the espresso ice cream with the paddle attachment of an
electric mixer until spreadable. Spread over bottom cake layer.
Place the top cake layer over the ice cream. Brush with remaining
coffee syrup. Place in freezer 30 minutes.
Beat the coffee ice cream until spreadable. Spread the ice cream
over the frozen cake, and swirl to make pretty. Return cake to
freezer until firm. |