1/2 cup sugar
1/3 cup water
3/4 cup brewed espresso
2 Tbsp. ground espresso
3 Tbsp. coffee liqueur
1 plain yellow or sponge cake
1 pint coffee frozen yogurt, softened
1 pint Caramel frozen yogurt, softened
cocoa powder (garnish)
Heat sugar and water in saucepan over medium flame until boiling. Remove from heat. Add brewed espresso and coffee liqueur. Allow mixture to cool.
Cut cake into two horizontal layers. Cut to fit and place one layer on bottom of small baking pan or casserole dish. Brush top with mixture, then sprinkle with about 1 Tbsp. of ground espresso. Spread softened coffee frozen yogurt onto cake. Freeze for 15 minutes. Place second cake layer on top. Sprinkle with remaining ground espresso. Top with creme caramel frozen yogurt. Freeze until hardened. Garnish with cocoa powder. Serve.