Sweet Easter treats: Coffee, Cardamom and Chocolate Sundae

INGREDIENTS

870ml brewed black coffee

300g Fairleigh brown sugar (I use the jaggery brown sugar)

2 tbsp Epicurious Hedgehog cocoa powder Seeds from 3 cardamom pods

Delia’s vanilla ice-cream

Kampi Kitchen orange slices

Toasted walnuts

DIRECTIONS

1. Start with a beautiful glass – in hot weather, place it in the freezer before you start to ensure it keeps everything cool.

2. Start with a big spoon of the granita, then a scoop of Delia’s delicious Vanilla ice-cream (or go coffee if you want a caffeine overload!), then more granita and more ice-cream until you’ve piled it up to the top.

3. At this stage, you want to place some coffee jelly right on the top, sprinkle on some cocoa nibs, stick the orange slice into the ice-cream and then finish with a toasted walnut.

4. Pour over the syrup once you get to the table. Serve with the ugali square on the side, or save that as a sneaky snack with your morning coffee!

Recipe by Juliet Kennedy. Photograph by Patrick Gitau