How to make a tiramisù icecream cake?

Question

Ladies help me. How do you make this delicious iceream cake with icecream, cream and coffee toppings.
The real tiramiùs come with cakes inside them....

So far this is my favorite kind of cake. And a few others.

Answer 1

Here ya go sweety

INGREDIENTS:
1 cup white sugar
2/3 cup water
1 1/2 cups brewed espresso
1/3 cup coffee flavored liqueur
1 (9 inch) sponge cake
1/4 cup finely ground espresso beans
2 pint espresso ice cream
2 pint coffee ice cream
DIRECTIONS:
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.

Tiramisu Ice Cream Cake 2

a 10- to 12-ounce frozen pound cake, partially defrosted and sliced crosswise into 1/4 inch-thick slices (about 28)
3 tablespoons dark rum
2 tablespoons Kahlúa
For the mascarpone ice cream
2 large whole eggs
1/2 cup sugar
1/2 teaspoon vanilla
2 cups mascarpone (about 17 1/2 ounces, available at most cheese shops and some specialty food shops)
1 large egg white
For the espresso ice cream:
2 large eggs
1/2 cup sugar
1 teaspoon vanilla
1/2 cup milk
1 1/2 cups heavy cream
4 tablespoons instant espresso powder dissolved in 3 tablespoons boiling water
3 ounces fine-quality bittersweet chocolate, grated


On a baking sheet toast the pound cake slices in one layer in the middle of a preheated 350 °F. oven for 8 to 10 minutes, or until they are colored lightly and dry. In a small bowl stir together the rum and the Kahlúa, brush the slices on both sides with the mixture, and let them cool on a rack.
Make the mascarpone ice cream:
In a bowl with an electric mixer beat the whole eggs and the sugar until the mixture is thick and very pale and beat in the vanilla, a pinch of salt, and the mascarpone until the mixture is combined well. In a bowl beat the egg white until it holds soft peaks and beat it into the mascarpone mixture. Chill the mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions.
Make the espresso ice cream:
In a bowl with an electric mixer beat the eggs and the sugar until the mixture is thick and very pale and beat in the vanilla, the milk, the cream, and the espresso mixture, cooled. Chill the mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions.
Line a loaf pan 9 by 5 by 3 inches, with plastic wrap, letting the plastic wrap hang over the edges by several inches, Arrange one row of cake slices, overlapping them slightly, down the middle of the pan, pack in half the mascarpone ice cream, smoothing it, and sprinkle the top with 3 tablespoons of the chocolate. Arrange one layer of the cake slices, overlapping them slightly, to cover the chocolate completely, pack in the espresso ice cream, smoothing it, and sprinkling the top with 3 tablespoons of the remaining chocolate. Arrange another layer of cake slices in the same manner, pack in the remaining mascarpone ice cream, smoothing it, and arrange any remaining cake slices on top, packing the cake in firmly. Fold the plastic wrap over the top and freeze the cake overnight. Invert the cake onto a platter, discarding the plastic wrap, and sprinkle any remaining chocolate decoratively over the top.

Answer 2

Ingredients:
8 oz cream cheese
pkg SF vanilla pudding mix
2 cups heavy cream
1 cup light cream
1/2 cup water
1/4 cup + 1 T SF davinci amaretto syrup
14 cup coffee

Almond Flower cake
ALMOND FLOUR CAKE
1 cup butter
5 eggs
2 cups almond flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp butter extract
1 tsp vanilla extract
1 T liquid splenda
6 pkts sweet & low

Cream butter and sweetener. Add eggs, one at time, beating after each. Add baking soda & powder and extracts. Add flour, a little at a time. Pour into greased 11x7 glass dish and bake at 350 for 40 min.
Total: 41 carb (23 NET)
Serves 8 @ 5 carb (3 NET)
This would be a great birthday cake, especially with chocolate icing

Cut cake into cubes, put in serving dish. Mix amaretto and coffee and drizzle over cubes. Whip cream with some splenda. Set aside. Whipe cream cheese. Gradually beat in light cream and water until smooth. Add pudding mix and 1 T amaretto syrup. Beat until blended. Fold in whipped cream and spoon over cake. Refrigerate 3 hours.
Serves 8 @ 10 carb (8 NET)
Original called for 2 cups cool whip. Could probably cut carbs by using only 1 cup heavy cream (which will whip into 2 cups).

Answer 3

http://dessert.allrecipes.com/az/IcCrmTirmisCk.asp


Frozen (Ice Cream) Tiramisu

Ingredients

POUND CAKE, 10-3/4 ounce, frozen
ESPRESSO COFFEE, instant, 1/3 cup cooled
COFFEE ICE CREAM, 2 pints, softened
CHOCOLATE ICE CREAM, 1 pint, softened
HOT FUDGE SAUCE, as much as you want
CHOCOLATE, grated for garnish
Directions

Cut the pound cake horizontally into 4 layers.
Place the first layer into a 9" x 5" loaf pan that has been lined with plastic wrap.
Trim the pound cake so that it fits nicely into the pan.
Sprinkle one-third of the cooled espresso onto the top of the cake.
Top this with half of the coffee ice cream, smoothing the surface flat.
Press a second layer of the pound cake onto the ice cream.
Sprinkle with half of the espresso that is left.
Top this with the chocolate ice cream (the entire pint), smoothing the surface flat.
Add the third layer of pound cake.
Sprinkle with the rest of the espresso.
Top with the remaining coffee ice cream, smoothing the surface flat.
Finish with the final layer of pound cake.
Cover with plastic wrap and freeze for about 6 hours until firm.
When ready to serve, invert pan and remove plastic wrap,
Sprinkle with grated chocolate and serve with hot fudge sauce.


Tiramisu Ice Cream Cake
1 cup sugar
1-1/2 cups strong, freshly brewed espresso
1/3 cup coffee liqueur, such as Kahlúa (optional)
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

Vanilla Sponge Cake:
1 tbsp. unsalted butter, for pan
1/2 cup all-purpose flour, plus more for pan
1/2 cup cornstarch
4 lg. eggs, separated
1 tsp. pure vanilla extract
3/4 cup sugar
1 pinch salt

Chocolate Curls:
8 oz. semisweet or bittersweet chocolate, chopped into 1/2-inch pieces
1 tsp. vegetable shortening

Directions:
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 9x9x2-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 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.

hope these are ok for you, if i find anymore i will post them.

jan

Answer 4

try