About this recipe:Café liégeois is a classic French dessert, essentially a sophisticated, grown-up take on a sundae. The key to a good Café liégeois is good quality espresso, and chilling it well in advance. You could even bring it home from a coffee shop and chill it in the fridge till you need it!
300ml espresso or very strong coffee
500ml whipping cream, very cold
25g icing sugar
1 tablespoon vanilla sugar
500ml coffee ice cream
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Method Prep:15min › Extra time:1hr chilling › Ready in:1hr15min
First make the espresso, cool for a few minutes and then refrigerate for at least 1 hour.
Put 6 dessert glasses in the freezer for approximately 30 minutes, they should be very cold.
Take the bowl out of the freezer and add the whipped cream into the cold bowl. Whip the cream and add the icing and vanilla sugar when peaks start to form. Whisk until very firm.
Pour the coffee into the glasses in equal parts. Add the coffee ice cream and top with whipped cream.
If you don't have vanilla sugar to hand, simply increase the icing sugar by a tablespoon and add 1 teaspoon of vanilla extract.