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
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Combine coffee and liqueur in a small heatproof jug.
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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.
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Top with whipped cream and chocolate. Serve immediately.