Directions

Place ladyfingers in a glass and add a scoop of homemade Mascarpone ice cream. Pour an espresso over it. Garnish with caramel pieces and a lady finger.

Tip: To prepare the Mascarpone ice cream, whisk 275 g of Mascarpone, 25 g of honey, ½ tsp almond extract and ½ tsp vanilla extract until the mixture is light and fluffy. Gently fold in 20 g of semi-sweet chocolate and 50 g of whipped cream. Shape the Mascarpone ice cream balls into the desired size and place them on a baking sheet lined with parchment paper. Freeze until solid, about 4 hours.