Recipe

Ice Cream Tiramisu Recipe

	Pamela / All my dishes 3 years, 4 months ago This elegant dessert puts a nice twist on the original. Coffee soaked sponge cake, espresso ice cream... everyone will enjoy this dish. Servings:12	Pamela
	tiramisu ice cream cake

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Ingredients

1 sugar-free, angel food cake

1 (9 inch) sponge cake

2 pint ice cream, coffee flavored

2 pint ice cream, espresso flavored

1/4 cup espresso beans, finely ground

1 1/2 cups espresso, brewed

1/3 cup liqueur, coffee flavored

1 cup white sugar

2/3 cup water

Directions

Combine sugar and water in a small sized saucepan on medium heat. Boil, then remove from the heat and stir in the liqueurs. Allow mixture to cool completely. Cut the sponge cake in half (horizontally) to create two layers. Put the bottom layer in a serving dish and brush with 3/4 cup coffee syrup. Drizzle 2 tablespoons of ground espresso over the surface of cake. Mix the espresso ice cream (with an electric mixer, using with the paddle attachment) until it becomes easy to spread. Apply to the bottom cake layer. Put the top cake layer over the ice cream and brush with left over coffee syrup. Put in the freezer 30 minutes. Mix the coffee ice cream until it becomes easy to spread, then apply to the frozen cake, and swirl to make appealing. Place the finished cake into freezer, until firm.

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