FROZEN "TIRAMISU"

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Frozen

Provided by Martha Stewart

Number Of Ingredients 8

1 cup sugar
1 1/2 cups strong, freshly brewed espresso
1/3 cup Kahlúa liqueur (optional)
Vanilla Sponge Cake (recipe follows)
1/4 cup finely ground espresso
2 pints espresso ice cream, such as Starbucks Dark Roast Espresso Swirl (see the Guide)
2 pints coffee ice cream, such as Breyers All Natural Ice Cream
Chocolate Curls (recipe follows)

Steps:

  • Place sugar and 2/3 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in espresso and Kahl�a. Let the syrup cool.
  • Using a serrated knife, cut the sponge cake in half horizontally, making two layers. Place one layer in the bottom of a 9-by-9-by-2-inch baking pan. Using a pastry brush, brush with 3/4 cup cooled syrup. Sift 2 tablespoons ground espresso over cake.
  • Place espresso ice cream in the bowl of an electric mixer. Beat on low speed with the paddle attachment until spreadable. Spread ice cream over cake; top with second layer of sponge cake. Brush with remaining syrup. Transfer cake to freezer for 20 minutes.
  • Remove cake from freezer; sprinkle with remaining 2 tablespoons ground espresso. Place coffee ice cream in mixer bowl. Beat on low speed until spreadable. Spread ice cream over cake, forming large swirls. Return to freezer; freeze until completely hardened. To serve, garnish with chocolate curls.

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