- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 sundaes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 597
- Total Fat
- 42 g
- Saturated Fat
- 25 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 5 g
- Sugar
- 23 g
- Protein
- 10 g
- Cholesterol
- 187 mg
- Sodium
- 222 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 sundaes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 597
- Total Fat
- 42 g
- Saturated Fat
- 25 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 5 g
- Sugar
- 23 g
- Protein
- 10 g
- Cholesterol
- 187 mg
- Sodium
- 222 mg
Ingredients
Directions
- Beat the cream and mascarpone in a medium bowl with an electric mixer until stiff peaks form, about 5 minutes. Add the instant espresso and stir gently to combine. Cover with plastic wrap and keep in the refrigerator until ready to serve.
- Combine the espresso and coffee liqueur in a shallow bowl. Dip the ladyfingers into the mixture one at a time until soaked but not falling apart, just a couple of seconds. Layer in a glass in the following order: Soaked ladyfingers at the bottom, 1/4-cup-sized ice cream scoop, and whipped cream mixture. Repeat with the ladyfingers, ice cream and whipped cream. Garnish with the cacao nibs and a dusting of cocoa powder. Repeat with remaining ingredients to make 3 more sundaes.
