Champagne Sundaes

1. 1

   First, begin by cubing the pound cake. Add it to a saute pan, sprinkle the sugar on top, and cook over low heat while stirring occasionally. It is done when the edges are golden brown and the sugar smells caramelized. Remove from heat to cool completely.

2. 2

   In each serving dish, scoop 2 slices of sorbet and top with 1/2 cup of champagne. Add the pound cake cubes to each and serve topped with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.