Pie crust
150 g oatmeal biscuits
100 g chopped hazelnuts
75 g Dansukker Cane Sugar Granulated
125 g butter or margarine

Ice cream
300 ml double cream
1 tsp Dansukker Vanilla Sugar
3 egg yolks
30 g Dansukker Icing Sugar
1-2 sticks of Nescafe Espresso
70 g Dansukker White Syrup

Chocolate sauce
15 g butter or margarine
25 g cocoa powder
1 tbsp Dansukker Dark Muscovado Sugar
40 g Dansukker Cane Sugar Granulated
1 tsp Dansukker Vanilla Sugar
100 ml cream

To serve
500 g fresh berries, e.g. raspberries and blueberries

Crush the biscuits and put them in a bowl with the nuts and cane sugar. Melt the butter or margarine and stir it into the crushed biscuit mixture. Press the crumb mixture onto the base and sides of a pie dish. Refrigerate. Whip the cream and vanilla sugar until soft peaks form. Whisk the eggs and icing sugar in a separate bowl until light and fluffy. Add the espresso powder and syrup and whisk until they dissolve. Fold the cream into the egg mixture. Pour the mixture into the tin. Freeze the pie for at least three hours.

Melt the butter/margarine for the chocolate sauce in a saucepan and add the cocoa. Stir in the other ingredients and bring to the boil. Serve the pie with the chocolate sauce and fresh berries.