TIP: If you don’t have an espresso machine, replace espresso coffee with 1 tbsp instant coffee granules dissolved in 1 cup boiling water. Use any caramel-flavoured ice-cream. Liqueur can be replaced with amaretto or Kahlua.

Ingredients

1 cup hot strong espresso coffee (see Tip)

2 tblsps hazelnut – flavoured liqueur

8 sponge finger (savoiardi) biscuits, broken into pieces

457g tub caramel ice-cream (see Tip)

Whipped cream and chopped dark hazelnut chocolate, to serve

Method

Combine coffee and liqueur in a small heatproof jug.

Divide biscuits among four heatproof glasses (about 300ml capacity). Pour over half the coffee mixture. Top each with a generous scoop of ice-cream. Pour over remaining coffee mixture.

Top with whipped cream and chocolate. Serve immediately.

New Idea team