Ingredients

• Vanilla ice cream
• Freshly brewed hot espresso
• Frangelico, hazelnut liqueur
• Shavings of dark chocolate
• Toasted hazelnuts, chopped
• Biscotti
• 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
• Biscotti
• Clementines
• Chocolate covered salted caramels

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Instructions

1. Watch how to make this recipe.
2. 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.
3. 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.
4. 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.