Tiramisu: Ice Cream Tiramisu Cake | Submitted By: Anonymous

1 cup white sugar2/3 cup water1 1/2 cups brewed espresso1/3 cup coffee flavored liqueur1 (9 inch) sponge cake1/4 cup finely ground espresso beans2 pints espresso ice cream2 pints coffee ice creamIn 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. Amount Per Serving  Calories: 505 | Total Fat: 22.9g | Cholesterol: 151mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 505

Total Fat: 22.9gCholesterol: 151mgSodium: 325mgTotal Carbs: 62.7g    Dietary Fiber: 0.4gProtein: 8g VIEW DETAILED NUTRITION
About: Nutrition Info

Reviewed on Oct. 9, 2009 by MonicaG    I didnt follow this recipe exactly, but I used the idea as the basis for a more traditional looking (and weaker coffee tasting) tiramisu icecream cake. Since I didnt make this exact cake, I gave it a rating equal to what it currently is at (4.5) to avoid changing the rating. I used the recipe for the coffee syrup, but instead of a sponge cake, I used the traditional ladyfinger cookies. I also used about 1 litre of Chapmans brand cappucino frozen yogurt (a healthier option), and another of vanilla, layering them. I assembled it in a springform pan, wrapped in waxpaper, to keep it upright and prevent leakage. I then shaved a bar of room-temperature dark chocolate overtop, using a potato peeler (some recipes said to freeze the bar, but that just made it flakey rather than nice long peels). Thanks for the awesome idea! Was this review helpful? [ YES ]
8 users found this review helpful I didnt follow this recipe exactly, but I used the idea as the basis for a more traditional... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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