If desired, combine 2 tablespoons of espresso with 2 tablespoons of water and 1 teaspoon sugar in a small saucepan. Simmer until slightly syrupy. Remove from heat and cool. This can be used to moisten cake or drizzle over the sundae.

2. Chill components

Place mascarpone gelato in the freezer for 15–20 minutes to firm slightly for scooping, while the cake pieces are prepared. Chill the serving glasses in the freezer for 5 minutes.

3. Prepare cake cubes

Cut red velvet cake into bite-sized cubes (about 1 cm). If using store-bought cake, ensure it's not overly dry; a gentle sprinkle of espresso reduction can moisten it slightly without soaking.

4. Melt chocolate

In a heatproof bowl, melt dark chocolate over a pot of simmering water (or in 20-second bursts in the microwave, stirring between). Let cool slightly so it’s pourable but not too thin.

5. Prepare Amarena cherries

Drain a portion of Amarena cherries well, reserving syrup if desired. Pat dry to remove excess liquid to prevent soggy dessert layers.

6. Assemble the sundae

1) Spoon a base of mascarpone gelato into each chilled serving glass. 2) Layer with a few cake cubes, drizzle a small amount of espresso reduction or reserved syrup if using, and spoon a drizzle of melted dark chocolate over the cake to slightly set. 3) Add a layer of Amarena cherries and a sprinkle of sliced almonds. 4) Repeat with another layer of gelato, cake, and cherries to build a multi-layer sundae, finishing with a final dollop of gelato.

7. Finish and serve

Drizzle with caramel sauce if desired, dust with espresso powder, and garnish with a few almond slivers and a final cherry on top. Serve immediately.

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