Crunchy Caramel Sundae

Name: Crunchy Caramel Sundae
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Cuisine: Fusion
Ingredients: 1 300g pkt frozen chocolate pound cake (Sara Lee brand); 75g butter; 155g (3/4 cup, firmly packed) brown sugar; 125g mascarpone (Fresco brand); 8 scoops good-quality vanilla ice-cream; 1 50g Violet Crumble chocolate bar, chopped (Nestle brand)

18 min·Fusion

Crunchy Caramel Sundae

Prep10 min

Cook8 min

Total18 min

Taste

Ingredients

1 300g pkt frozen chocolate pound cake (Sara Lee brand)

75g butter

155g (3/4 cup, firmly packed) brown sugar

125g mascarpone (Fresco brand)

8 scoops good-quality vanilla ice-cream

1 50g Violet Crumble chocolate bar, chopped (Nestle brand)

Instructions

3 steps

Cut four 2cm-thick slices of cake, set aside for 5 minutes to thaw slightly.

Meanwhile, melt the butter in a small saucepan over a low heat. Stir in the brown sugar until smooth and combined. Increase the heat to medium and simmer for 2-3 minutes. Add the mascarpone and stir well. Simmer for 3-4 minutes. Remove from the heat and place the saucepan base in a bowl of cold water to cool and thicken the sauce quickly.

Place a slice of cake on a serving plate and drizzle with some of the caramel sauce. Top with a couple of scoops of ice-cream then drizzle with the remaining caramel sauce. Sprinkle with the Violet Crumble to serve.

Progress

0 / 3 steps