Ingredients

Steps

• Caramelise the sugar in a saucepan over medium heat for five minutes.
• Remove from heat and stir in the lemon juice and chopped hazelnuts.
• Drizzle the mixture onto baking paper and allow it to set.
• Break four sponge fingers into the base of a tall glass.
• Add two scoops of vanilla ice cream over the fingers.
• Whip the cream with vanilla seeds and fold in the mascarpone.
• Layer the mascarpone cream into the glass and drizzle with melted chocolate.
• Top with remaining sponge fingers and pieces of hazelnut crackle.
• Garnish with a mint sprig and serve immediately.