Tiramisu Ice Cream Cake (Italian)

The name of the traditional Italian cake dessert, tirami su, means pick-me-up; and the coffee that infuses this frozen version ensures just that.

1 cup sugar
1½ cups strong, freshly brewed espresso
1/3 cup coffee liqueur, such as Kahlua (optional)
1 recipe Vanilla Sponge Cake
¼ cup finely ground espresso
2 pts Espresso Ice Cream
2 pts coffee ice cream
1 recipe Chocolate Curls

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 Kahlua. Let the syrup cool.

Using a serrated knife, cut sponge cake in half horizontally, making two layers. Place one layer in the bottom of a 9x9x2” baking pan. Using a pastry brush, brush with ¾ cup cooled syrup. Sift 2 Tbsp. 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 Tbsp. of ground espresso. Place coffee ice cream in a 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.

Makes 1-2 servings.