Meringue Sundae with Peppery Berry Sauce
A sophisticated dessert featuring vanilla ice cream and meringue cookies topped with a warm spiced berry sauce made with strawberries, raspberries, and black pepper. The sauce is enhanced with Chambord liqueur and finished with a drizzle of olive oil, sea salt, and fresh basil leaves.
2 servings
13 min
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Ingredients
- •½ cup frozen strawberries
- •⅓ cup frozen raspberries
- •3 Tbsp dark brown sugar
- •3 Tbsp Chambord liqueur
- •½ tsp freshly ground black pepper
- •1 pinch kosher salt
- •7 pieces small meringue cookies
- •3 scoops vanilla ice cream
- •1 drizzle Extra-virgin olive oil
- •1 pinch flaky sea salt
- •4 leaves basil leaves
Cooking Instructions
- 1.
Cook strawberries, raspberries, brown sugar, liqueur, pepper, and kosher salt in a small pot over medium heat, stirring occasionally, until sauce is thickened, about 8 minutes. Let cool to room temperature.
8 min
- 2.
Arrange cookies and ice cream scoops on a plate. Spoon berry sauce over, then top with oil, sea salt, and basil.
5 min
- 3.
Do Ahead: Sauce can be made 1 day ahead. Transfer to an airtight container and chill. Let come to room temperature before serving.
