Indulgent caramel and chocolate sundae
Portions 4
Preparation time: 15 minutes
For an indulgent dessert, add pecans and sponge toffee pieces. Top it all off with a cloud of whipped cream for a decadent finale. The result: the perfect blend of textures and flavors to treat yourself!
Ingredients
180 ml (¾ cup) of chopped pecans
375 ml (1 1/2 cups) of crunchy sponge cake-type mix in small pieces
750 ml (3 cups) of French vanilla ice cream
60 ml (¼ cup) of chocolate sauce
500 ml (2 cups) of whipped cream
4 butter wafers cut into pieces
For the caramel sauce
180 ml (¾ cup) of sugar
45 ml (3 tbsp) of water
30 ml (2 tbsp) of corn syrup
125 ml (½ cup) of 35% cooking cream
Steps
In a saucepan, bring the sugar and water to a boil. Simmer for 4 to 5 minutes over medium heat, without stirring, until it turns amber.
Stir in the corn syrup. Bring back to a boil.
Remove from heat and whisk in the cream. Let cool slightly. For a thicker sauce, return to the heat and cook for 4 to 5 minutes over low heat.
Divide half the pecans, sponge cake, and ice cream among four 500ml Mason jars. Top with half the caramel sauce.
Top with the remaining nuts, sponge toffee, and caramel sauce. Cover with ice cream.
Drizzle with chocolate sauce, then decorate with whipped cream and wafers.
