Mövenpick Blogger Competition

This summer, Mövenpick Ice Cream set 15 food bloggers the challenge of creating their own sundae recipe for the chance to win an exclusive two-hour masterclass with the Langham’s Head Pastry Chef Cherish Finden, followed by afternoon tea for two at The Palm Court.

Each blogger was provided with their choice of Mövenpick Ice Cream, as well as Mövenpick sundae glasses and spoons to show off their creation.

The calibre of sundae recipes was fantastic, which made choosing a winner very difficult. However, the judges announced A Glug of Oil blogger Jan Bennett's Caramelita Ice Cream Sundae as the winner, due to the recipe’s creative combination of Mövenpick ice cream and accompanying ingredients, as well as its visually stylish and contemporary presentation.

Caramelita Ice Cream Sundae, by A Glug of Oil

Serves 2


3 scoops Caramelita Mövenpick Ice cream

3 tablespoons Dulce de Leche

For the mascarpone whipped cream 

125g mascarpone 

90ml double cream

1 teaspoon caster sugar

For the caramelised peanuts

100g roasted and salted peanuts

90g caster sugar

40ml water



Put the mascarpone, double cream and sugar into a bowl and whisk until thickened. Put to one side.

Put the roasted and salted peanuts, caster sugar and water into a large frying pan. Stir continuously over a low to medium heat for approximately 15 minutes - don't let the sugar start to caramelise at this stage. After this time, increase the heat to medium-high and stir occasionally so the peanuts are well-coated and the sugar starts to caramelise.


As the water evaporates, stir the mixture to avoid burning the peanuts. Cook until the water has fully evaporated and the sugar has coated the peanuts.


Following this, tip and spread in a single layer onto a baking sheet covered with greaseproof paper and allow to cool completely.


To serve, put one spoonful of Dulce de Leche into your sundae glasses, followed by a scoop of ice cream and some whipped mascarpone. Layer your sundaes with two more scoops of ice cream, mascarpone and Dulce de Leche, and top with a few caramelised peanuts.


Get your long spoons out and tuck in!