Ingredients3 h servings 505 cals
- 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.
Per Serving: 505 calories; 22.9 g fat; 62.7 g carbohydrates; 8 g protein; 151 mg cholesterol; 325 mg sodium. Full nutrition
ReviewsRead all reviews 7
This desert is awesome! It is not however for the timid! If you're a java junkie like me, welcome to heaven! Caution, do not eat this desert if you plan to sleep in the next 4-6 hours! It's n...
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...
I never drink coffee, but this dessert still had me licking my lips. Definitely easy to make. I made this while I was in Turkey in the hot summer so it melted quite quickly and was a bit diffi...
I hosted an italian dinner party and served this ice cream tiramisu for dessert - my guests were in AWE! I highly recommend a spring form pan. I used bavarian expresso light ice cream from turke...