Categories: Frozen Desserts
Ingredients
- For the coffee-liqueur syrup:
- 1 Tbsp. instant coffee granules
- 1/3 cup boiling water
- 1/4 cup coffee liqueur OR chocolate liqueur
- For the mascarpone ice cream:
- 9 oz. mascarpone cheese
- 3/4 cup sour cream
- 3//4 cup heavy cream
- @ Tbsp. confectioners' sugar
- 8 ladyfinger cookies
- 1/4 cup bittersweet chocolate chips
- Cocoa powder for dusting
Directions
- In a small bowl, dissolve coffee granules in the boiling water. Add liqueur and set aside to cool.
- Meanwhile, in a medium bowl mix together the mascarpone cheese, sour cream and heavy cream. Stir in the confectioners’ sugar. Transfer mixture to an ice cream freezer and freeze to soft-serve consistency according to manufacturers directions, but do not place in freezer to harden.
- To assemble: Break 4 ladyfinger cookies into pieces and arrange some in the bottom of each of the sundae dishes. Drizzle with a little of the coffee liqueur syrup until moist. Sprinkle a few chocolate chips over each, then dust with cocoa.
- Place a spoonful of the mascarpone ice cream into each dish and level the surface with the back of a spoon.
- Arrange the remaining ladyfingers on top and drizzle over a little more of the coffee liqueur syrup. Sprinkle with a few more chocolate chips, add a further dusting of cocoa powder, then top with the remaining ice cream. Dust the top of each sundae liberally with cocoa powder and serve immediately.