Vanilla ice cream
Freshly brewed hot espresso
Frangelico, hazelnut liqueur
Shavings of dark chocolate
Toasted hazelnuts, chopped
Pound cake, store-bought or homemade
Amaretto, almond-flavored liqueur
Swiss Chocolate ice cream
Toasted sliced almonds
Vin Santo, sweet Italian dessert wine, chilled, for dipping
Chocolate covered salted caramels
Place one scoop of ice cream in a glass dish and drown the ice cream in espresso. Add a generous splash of Frangelico and scatter shavings of dark chocolate over the top. Sprinkle 1 tablespoon of the hazelnuts over the chocolate and garnish with a Biscotti. Serve immediately.
Place a thick slice of cake on a dessert plate and drizzle generously with Amaretto. Place a scoop of ice cream on top of the cake and sprinkle the almonds over the ice cream. Serve immediately.
Pour the Vin Santo in a glass placed in the middle of a large serving plate. Arrange the Biscotti, Clementines and caramels decoratively around the glass.
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