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

1. In a small bowl, dissolve coffee granules in the boiling water. Add liqueur and set aside to cool.
2. 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.
3. 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.
4. Place a spoonful of the mascarpone ice cream into each dish and level the surface with the back of a spoon.
5. 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.

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