Oatmeal Biscuit with Coffee Ice Cream and Caramel Sauce

Preheat the oven to 350°F (180°C)

In a bowl, combine the oats, flour, baking powder, and egg

Add the melted butter and mix until a smooth batter forms

Cut three circles of parchment paper into 24cm diameter

Mark a circle of 20cm in each one with a pencil

Line the bottom of three molds with the parchment paper, turned upside down

Divide the dough and place it on the parchment paper

Spread evenly with the back of a spoon (moisten with cold water to facilitate)

Bake for about 30 minutes until golden brown

Remove from oven and let cool completely before removing the parchment paper

Prepare the ice cream: beat the egg yolks with half the sugar until pale yellow

Add the cocoa, cinnamon, instant coffee, and dissolve the coffee powder in hot water. Reserve

Beat the heavy cream until it starts to thicken

Add the remaining sugar and continue beating until stiff peaks form

Slowly add the reserved egg yolk mixture and mix delicately

To assemble: place a biscuit on a serving plate with the flat side facing down

Spread half of the prepared ice cream on top, followed by another biscuit with the flat side facing up

Add the remaining ice cream and top with the third biscuit (with the flat side facing down)

Cover with plastic wrap or aluminum foil and freeze for 1-2 days to set

In a small saucepan, combine all caramel sauce ingredients except confectioners' whiskey

Bring to low heat, stirring frequently, until the chocolate melts

Increase heat and let boil for 5 minutes

Remove from heat and place the saucepan on a bowl with cold water and ice (to stop cooking)

Beat the caramel sauce with a wooden spoon for 1 minute

Let cool for 3 minutes before adding the confectioners' whiskey

Remove the ice cream from freezer and let sit in refrigerator for 15 minutes before serving

Dust with confectioners' sugar

Serve with warm caramel sauce (caramel sauce should be warmed in a bain-marie)

Serves 6-8

Note: If no cocoa is available, use chocolate chips.