Serves 6-8

6-8 small scoops vanilla ice cream
3 espresso coffees
A little liqueur (amaretto, Tia Maria, Kahlua, Baileys, Grand Marnier), whisky, rum or cognac

1 If you think of it ahead of time, make scoops of ice cream in advance and place them on a tray in the freezer.

2 Make the coffees when you are ready to serve so they are hot Place 1 scoop of ice cream in the bottom of each glass or dessert bowl. then pour over a little coffee and a few drops of each guest's preferred alcohol or liqueur if you like.

Recipes extracted from 100 Desserts to Die For by Trish Deseine, with photographs by Guillaume Czerw, published by Murdoch Books at £18.99