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Ice Cream Tiramisu Cake
Dessert Italian

Ice Cream Tiramisu Cake

4.7

Prep
30 min
Cook
5 min
Total
180 min

Instructions

  1. 1 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.
  2. 2 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.
  3. 3 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.

By Anonymous

Classic Tiramisu
Dessert Italian

Classic Tiramisu

4.8

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon-colored.
  3. 3 Add mascarpone to whipped yolks. Beat until combined.
  4. 4 In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
  5. 5 Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur.
  6. 6 Spoon half of the cream filling over the lady fingers.
  7. 7 Repeat ladyfingers, coffee liqueur and filling layers.
  8. 8 Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight. Enjoy!
  9. 9 Enjoy!

By Carol

Tiramisu Cake
Dessert Italian

Tiramisu Cake

4.8

Prep
40 min
Cook
25 min
Total
105 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans.
  2. 2 To make the cake: Beat cake mix, water, egg whites, and oil in a large bowl with an electric mixer on medium speed until well combined, about 2 minutes. Divide 2/3 of the batter between 2 prepared pans. Stir instant coffee into remaining batter; pour into the remaining prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of cakes comes out clean, 23 to 28 minutes. Cool cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
  4. 4 To make the syrup: Combine brewed coffee and coffee liqueur in a measuring cup; set aside.
  5. 5 To make the filling: Beat mascarpone, confectioners' sugar, and coffee liqueur in a medium bowl with an electric mixer on low speed until smooth. Cover with plastic wrap and place in the refrigerator to keep cool.
  6. 6 To make the frosting: Beat cream, confectioners' sugar, and coffee liqueur in a medium bowl with an electric mixer on medium-high speed until stiff. Fold 1/2 cup frosting into chilled filling until combined. Store frosting and filling, covered, in the refrigerator to keep cool.
  7. 7 To assemble the cake: Place 1 plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour 1/3 of the coffee syrup over cake, then cover with 1/2 of the filling. Top with coffee-flavored cake layer; poke holes in cake. Pour another 1/3 of the coffee syrup over cake and cover with remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee syrup on top. Spread sides and top of cake with frosting.
  8. 8 To garnish the cake: Place cocoa powder in a sieve and lightly dust top of cake. Run a vegetable peeler down the edge of chocolate square to form curls. Scatter chocolate curls over cake.
  9. 9 Chill cake in the refrigerator for at least 30 minutes before serving.

By Bettina J

Baby Guinness
Drink American

Baby Guinness

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Fill a shot glass almost to the top with coffee liqueur.
  3. 3 Top off with Irish cream; it will float on top, making the shot's ''head" which is what you get on a pint of draught Guinness.
  4. 4 Enjoy!

By WILLIAMVMC

Coffee McAvee
Drink

Coffee McAvee

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Pour 2 jiggers of coffee flavored liqueur into a saucer. Spread sugar out on a separate saucer. Dip each glass into the liqueur and then into the sugar to coat the rim.
  2. 2 Pour 1 jigger of rum into each glass. Light the rum on fire using a long match and allow it to burn the sugar around the rim of the glass until it has turned to caramel, about 1 minute.
  3. 3 Extinguish the fire in each glass with a 1/2 cup sized scoop of ice cream. Pour 1 jigger of coffee liqueur over the ice cream, and top off the glass with hot coffee.

By Puzzler

Easy Sweet Potatoes with Kahlua
Dinner

Easy Sweet Potatoes with Kahlua

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  2. 2 Return the pot to the stove over medium heat. Add the butter and brown sugar; cook and stir about 5 minutes until the sugar begins to caramelize. The sugar will be foamy at first, then the foam will subside and the sugar will begin to caramelize; cook until the color darkens slightly. Carefully stir in the coffee liqueur, then return the potatoes to the pot. Stir in the raisins and toasted pecans until the potatoes are slightly mashed and everything is well mixed.

By BOOWEEZIE

Coffee Nudge
Drink American

Coffee Nudge

4.6

Prep
1 min
Cook
10 min
Total
11 min

Instructions

  1. 1 You will need 8 mugs or glass coffee cups. Pour 1 ounce of coffee liqueur into each mug, then add one ounce of brandy and 1/2 ounce of creme de cacao to each serving. Fill each mug with hot coffee, garnish with a dollop of whipped cream, and top with chocolate sprinkles; serve.

By MADAMMOCHA