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
- 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.