Serves 4.

For sundae:

2 cups coffee-flavored ice cream

Salted Caramel Sauce (see recipe)

Almond Whipped Cream (see recipe)

1 shot espresso coffee

4 Amaretti cookies

Chocolate-covered coffee beans

1. Arrange 2 (1/4-cup) scoops ice cream in 4 demitasse coffee cups.

2. Drizzle with Salted Caramel Sauce, then top with Almond Whipped Cream. Pour a little espresso into each cup, then garnish with cookies and coffee beans.

Salted Caramel Sauce

3/4 cup sugar

1/4 cup water

1/2 cup whipping or heavy cream

1/4 tsp. kosher salt

1. Bring sugar and water to a boil over high heat in heavy-duty saucepan until caramel-colored.

2. Remove from heat, then slowly stir in whipping or heavy cream. Let cool, then stir in kosher salt. Let stand at room temperature until ready to use.

Almond Whipped Cream

1/2 cup whipping or heavy cream

1 tsp. sugar

2 drops almond extract

Whip whipping or heavy cream, sugar and almond extract in mixing bowl with electric mixer until soft peaks form. Chill until ready to serve.