Ingredients 100ml Whipping Cream
1 tbsp Icing Sugar
300ml Hot Strong Espresso Coffee
2 tbsp Brandy or Coffee Liqueur
(optional, eg Kahlúa Licor de Café)
4 scoops Waitrose Organic Vanilla Ice Cream
12 Waitrose Belgian Chocolate Coffee Dragées
Method
Chill two sundae glasses, then whisk the cream into soft peaks, adding the sugar as you beat. Make up the coffee and add the brandy or liqueur if using.
Put two scoops of ice cream into each glass and pour over the hot coffee. Spoon the whipped cream on top and sprinkle with the dragées. Serve immediately with a long spoon.
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