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Tiramisu Sundaes
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Ladyfingers dredged in espresso and brandy, topped with coffee ice cream, a dollop of whipped cream, and chocolate shavings
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Ingredients:
1/4 cup plus 2 tablespoons coffee liqueur
1 tablespoon Dutch processed cocoa powder, divided
8 ladyfinger
2 2/3 cups nonfat or low-fat vanilla, cuppuccino or
cheesecake ice-cream
1/4 plus 2 tablespoons nonfat or light whipped topping
Instructions:
Place the liqueur and 2 1/2 teaspoons of the cocoa in a small bowl, and stir to dissolve the cocoa powder. Set aside.
Crumble 1 ladyfinger into the bottom of each of four 10-ounce balloon wine glasses. Drizzle 2 teaspoons of the liqueur mixture over the lady finger. Then top with 1/3 cup of ice cream. Repeat the ladyfinger, liqueur, and ice cream layers.
Drizzle 1/2 teaspoon of the liqueur mixture over the top of each sundae. Then top each sundae with a rounded tablespoon of whipped topping and a sprinkling of cocoa. Serve immediately.
Servings:
4
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