Tiramisu Ice Cream Cake

HOMEPAGE

MEETING PLACE

JULY 3, 2000

COOKING: TIRAMISU ICE CREAM CAKE

The name of the traditional Italian cake dessert tiramisu means “pick-me-up,” and the coffee that infuses this frozen version ensures that it lives up to its name. Layers of vanilla sponge cake are soaked in a blend of espresso and coffee liqueur, spread with premium espresso and coffee ice cream and ground espresso, and topped with chocolate curls. Every bite tastes like a refreshing sip of iced coffee with cream, making this ice-cream cake a perfect dinner-party dessert or summertime indulgence for adults.

RECIPES

	TIRAMISU ICE CREAM CAKE Serves 12

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

	1. 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 Kahlúa. Let the syrup cool. 2. Using a serrated knife, cut the vanilla 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. 3. 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. 4. Remove cake from freezer; sprinkle with the remaining 2 tablespoons 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.

	VANILLA SPONGE CAKE Makes 1 nine-inch-square cake

		1 tablespoon unsalted butter, for pan 1/2 cup all-purpose flour, plus more for pan 1/2 cup cornstarch 4 large eggs, separated 1 teaspoon pure vanilla extract 3/4 cup sugar Pinch of salt

	1. Heat oven to 350°. Butter a 9-inch-square baking pan. Line pan with parchment paper, and butter again. Flour the pan, and set aside. In a small bowl, sift together the flour and cornstarch; set aside. 2. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks, vanilla, and 1/2 cup sugar on high speed until thick and pale, about 5 minutes. Transfer the egg-yolk mixture to a large bowl. Wash and dry the mixer bowl and the whisk attachment. 3. Combine the egg whites and salt in the mixer bowl, and beat on medium speed until whites hold soft peaks, about 1 1/2 minutes. With mixer running, slowly add the remaining 1/4 cup sugar. Continue beating until stiff and glossy, about 1 minute. 4. Fold the egg-white mixture into the egg-yolk mixture. In three additions, fold the reserved flour mixture into this new mixture. Transfer the batter to the pan, and smooth the top with an offset spatula. Bake until a cake tester inserted into middle comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool; turn out the cake, and store it in plastic wrap until ready to use.

	CHOCOLATE CURLS Makes 8 ounces

		8 ounces semisweet or bittersweet chocolate, chopped into 1/2-inch pieces 1 teaspoon vegetable shortening

	1. Set a heat-proof bowl or the top of a double boiler over a pan of barely simmering water. Melt chocolate and shortening in bowl, stirring occasionally. 2. Divide chocolate mixture between two 11-by-17-inch baking pans; spread evenly with an offset spatula. Chill until your finger makes a mark, but not a hole, when touching the chocolate. 3. Remove pans from refrigerator. Hold a sturdy metal pancake spatula at a 45-degree angle to pan; scrape away from you, forming curls. If chocolate is too brittle, quickly wave pan over top of warm stove. If too soft, briefly return to refrigerator. Refrigerate in an airtight container for up to 2 weeks.