Even though this sweet finish is decidedly for grown-ups, it is delicious enough to bring out the kid in you.
- Portion size 8 servings
- Credits : August 2009
Coffee Caramel Sauce:
- 3/4 cups strong brewed coffee , cooled
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup strong brewed coffee , cooled
- 1 tablespoon granulated sugar
- 1 tablespoon dark rum (optional)
- 8 ladyfinger cookies
- 4 cups vanilla ice cream
- chocolate shavings (optional)
Coffee Caramel Sauce: In small saucepan, heat coffee until steaming; keep warm.
Sundaes: In separate small saucepan, stir sugar with water over medium heat until dissolved. Boil over medium-high heat, brushing down side of pan with cold water but not stirring, until amber coloured, 5 to 6 minutes.
Gradually pour in coffee, stirring constantly; boil vigorously until syrupy and reduced to 1/2 cup (125 mL), 5 to 7 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 3 days; bring to room temperature to use.)
In bowl, combine coffee, sugar, and rum (if using). Break ladyfingers into 1/2-inch (1 cm) pieces to make about 2-1/3 cups (575 mL); remove 1/3 cup (75 mL) and set aside for garnish. Add remaining ladyfingers to coffee mixture; toss to moisten. Set aside.
In another bowl, stir ice cream with wooden spoon until softened; fold in soaked ladyfingers. (Make-ahead: Cover and freeze for up to 24 hours.)
Spoon cup (50 mL) ice cream mixture into each of eight 1-cup (250 mL) glasses. Top with about 1 tbsp (15 mL) coffee caramel sauce; top with remaining ice cream. Top with reserved ladyfingers then remaining sauce. Garnish with chocolate (if using). Makes 8 servings.
Nutritional facts per serving: about
- Sodium 63 mg
- Protein 3 g
- Calories 211.0
- Total fat 8 g
- Cholesterol 53 mg
- Saturated fat 5 g
- Total carbohydrate 34 g
- Iron 2.0
- Folate 4.0
- Calcium 8.0
- Vitamin A 9.0