Tiramisu Sundae

Mascarpone - 2 tbsp.

Heavy Cream - 1/4 cup

Coffee Ice Cream - 3 scoops

Espresso Cofee - 3 tbsp.

Cocoa - 3/4 tsp

Ladyfingers - 3, crumbled

Pirouline Wafer cookie - 1

1 chocolate hazelnut–filled rolled wafer cookie (such as Pirouline)

Stir Mascarpone in a medium bowl until smooth, about 30 sec.

Gradually add Heavy cream, whisking constantly, until soft peaks form, 2 to 3 min.

Place one scoop ice cream in a pint glass. Pour 1 tbsp. cooled Espresso over ice cream, and top with about 2 heaping tbsp. Mascarpone cream. Dust with 1/4 tsp Cocoa. Sprinkle with half of the crumbled Ladyfingers. Repeat process twice, ending with Mascarpone cream and Cocoa. Garnish with rolled Wafer cookie.