Three scoops, two sauces and one rule about where the crunch goes. A short guide to stacking a sundae at home.
A good sundae looks effortless and a bad one looks like soup. The difference is almost always order.
Start with a cold glass
Put the glass or bowl in the freezer for ten minutes first. A warm bowl melts the bottom scoop before you have found a spoon.
Three scoops, firmest first
The densest flavour goes at the bottom, usually chocolate or a nut flavour. Put fruit flavours and sorbets on top, where they can soften without sinking the rest.
Sauce between, not just on top
Spoon a little warm sauce over each scoop as you stack. If it all goes on at the end, the last bites are plain.
Crunch goes last
Nuts, praline and crushed cone lose their snap in a minute. Add them right before the spoon goes in.
What to try
Dark chocolate at the bottom, salted caramel in the middle and Alphonso mango on top, with hot fudge and roasted almonds. It is the combination we make most at the shops.
