Filter Coffee Sundae Recipe
Make Filter Coffee Sundae Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coffee & Soak
Ice Cream & Toppings
Chocolate–Caramel Sauce
Garnish (optional)
Method
Coffee & Soak
Brew and sweeten coffee
Brew 1.5 cups of strong filter coffee. While still hot, stir in 2 tsp granulated sugar until dissolved. Allow coffee to cool for 5–10 minutes to warm (not boiling) temperature.
Add liqueur (optional)
Stir 3 tablespoons coffee liqueur into the warm coffee. If skipping alcohol, increase coffee to 1.75 cups or add 1 tbs extra sugar to taste.
Soak ladyfingers
Working quickly so the cookies don't become mushy, briefly dip each ladyfinger into the warm coffee for 1–2 seconds per side (just enough to absorb some coffee but remain intact). Layer soaked ladyfingers in the bottom of four serving glasses (about 3 per glass) or break to fit.
Chocolate–Caramel Sauce
Make the sauce while coffee cools: In a medium saucepan over medium heat, add 1/2 cup granulated sugar. Swirl the pan gently (avoid stirring) until sugar melts and turns an amber caramel, about 5–7 minutes. Remove from heat and carefully whisk in 2 tbs unsalted butter until combined. Slowly pour in 1/4 cup heavy cream while whisking (mixture will bubble). Return briefly to low heat if needed to combine. Remove from heat and stir in 40 g chopped dark chocolate until melted and smooth. Finish with 1/4 tsp sea salt. Let sauce cool slightly; it will thicken as it cools.
Assembly
Scoop 2 large scoops (about 1/2 cup each) of vanilla ice cream and place over the layer of soaked ladyfingers in each glass (approximately 2 scoops per serving).
Drizzle about 1–2 tablespoons of warm chocolate–caramel sauce over the ice cream in each glass. Reserve extra sauce for serving.
Sprinkle 1–2 tablespoons of chopped toasted nuts over the sauce on each sundae, then scatter a teaspoonful of chopped bittersweet chocolate or chocolate shavings on top.
Top each sundae with a generous spoonful (about 2 tablespoons) of whipped cream.
Dust each whipped cream top lightly with unsweetened cocoa powder (about 1/4 tsp each).
Finishing Touches
Garnish each sundae with 2 chocolate-covered espresso beans and a small mint leaf, if using. Serve immediately so ice cream remains firm and the contrast of hot sauce and cold ice cream is preserved.
If preparing ahead: keep sauce warm and ladyfingers lightly soaked but not saturated; assemble just before serving to maintain texture.