An attractive frozen treat is created by layering sponge cake with coffee and espresso ice creams after it has been steeped in coffee syrup.
| Prep Time: | 30 mins |
| Cook Time: | 5 mins |
| Additional Time: | 2 hrs 25 mins |
| Total Time: | 3 hrs |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 cup white sugar
- ⅔ cup water
- 1 ½ cups brewed espresso
- ⅓ cup coffee flavored liqueur
- 1 (9 inch) sponge cake
- ¼ cup finely ground espresso beans
- 2 pints espresso ice cream
- 2 pints coffee ice cream
Instructions
- 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.
Nutrition Facts
| Calories | 505 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 151 mg |
| Dietary Fiber | 0 g |
| Protein | 8 g |
| Saturated Fat | 14 g |
| Sodium | 325 mg |
| Sugars | 46 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Great dessert for summer treat. But it can’t beat the classic tiramisu.
Traci …..this is for you!!
For a coffee lover this is heaven on a plate. Easy and wonderful
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!
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 difficult to assemble, but still tasted great.
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 not going to happen!
One change I like to make is to not finely grind the espresso as suggested, but rather leave it chunky. You might also want to sprinkle a few espresso beans on top for the ultimate java junkie desert!
Next time you go the the grocery store, check out all the new coffee/espresso ice creams & find which one you’d like best in this desert!
I love coffee and this recipe is perfect! 🙂