I made this trompe l'oeil dessert for Christmas Day dinner at our house. It is composed of espresso ice cream served in an espresso cup topped with vanilla meringue "foam," with Sambuca truffles to go along with it. This is a fun dessert to serve because of its cute presentation, and all of the components are delicious and go extremely well together.
The recipe for the espresso ice cream is here.
And I used this truffle recipe, adding a few tablespoons of Sambuca until the flavor was strong enough.
I don't remember which meringue recipe I used; any good recipe will do. Use a pastry bag or plastic bag with the corner cut off to pipe the filling into pretty mounds of "foam."
BTW: The espresso cup and plate are "Koko" by Arabia, a Finnish ceramics company. Their products are so beautiful and well-made. Arabia's product line can be found at their website.
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