Ice Cream Tiramisu Cake
Serving Size / Yield
- 1 C white sugar
- 2/3 C water
- 1 1/2 C brewed espresso
- 1/3 C coffee flavored liqueur
- 1 sponge cake
- 1/4 C finely ground espresso beans
- 2 pints espresso ice cream
- 2 pints coffee ice cream
- Milk chocolate, as needed
- White chocolate, as needed
In a saucepan, combine sugar and water. Bring to a boil then remove from heat and stir in espresso and coffee liqueur. Let mixture cool completely.
Split the sponge cake in half to make two layers. Brush bottom cake layer with 3/4 cup coffee syrup. Sprinkle 2 tablespoons ground espresso on top.
Beat the espresso ice cream until spreadable with a mixer. Spread over bottom cake layer. Place the top cake layer over the ice cream. Brush with remaining coffee syrup. Place in freezer for 30 minutes.
Beat the coffee ice cream until spreadable. Spread the ice cream over the frozen cake. Return cake to freezer until firm.
Top with milk chocolate and white chocolate.