1 cup sugar
1 1/2 cups strong, freshly brewed espresso
1/3 cup coffee liqueur, such as Kahlúa (optional)
Vanilla Sponge Cake
1/4 cup finely ground espresso
2 pints espresso ice cream
2 pints coffee ice cream
Chocolate Curls
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 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.
VANILLA SPONGE CAKE
Makes 1 nine-inch-square cake
Use this cake to make the Tiramisu Ice Cream Cake. For the Watermelon Bombe, use a half batch of this recipe: Divide the batter between two six-inch-round layer-cake pans, and bake for thirty five minutes. Use one layer for the bombe, and freeze the second layer for later use.
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°F. 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 flour and cornstarch; set aside.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat 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 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 wrap it in plastic wrap until ready to use.
CHOCOLATE CURLS
Use these to garnish any chocolate dessert.
8 ounces semisweet or bittersweet chocolate , chopped into 1/2-inch pieces
1 teaspoon vegetable shortening
1. Set a heatproof 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 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 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 up to 2 weeks.
