Preparation 15 mins. Chill four hours or overnight.
- 100ml Baileys Original Irish Cream
- 100ml espresso
- 60g of sunken cake
- Two scoops of vanilla ice cream
Put two shots of espresso into a jug and pour in the Baileys. Watch it swirl!
Firmly press a cookie cutter into the cake to lift out two rounded pieces. Add one piece to the bottom of two champagne saucer glasses.
Add a scoop of ice cream on top of the cake in the glass.
Pour the Baileys and espresso mixture over the top.