Blackberry Chocolate Crunch Sundae

Directions

1. * Such as Haagen Dazs Blackberry Sorbet and Cream.
2. Make the Blackberry sauce:1. In a food processor fitted with the metal chopping blade, combine the Blackberries, sugar, Chambord, and lemon juice. Process the mix for 30 to 45 seconds, or possibly till smooth. Strain the puree through a fine-meshed sieve into a small bowl. Cover with plastic wrap and chill for at least 1 hour, till chilled.
3. Assemble the sundaes:1. In a chilled 4 1/2-qt bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the cream, sugar, and vanilla at medium-high speed till slightly stiff peaks begin to create. Transfer the cream to a pastry bag fitted with a star tip (such as Ateco #7) and chill the cream till ready to use.
4. 2. Spoon about l 1/2 Tbsp. of the Blackberry sauce into the bottom of a large sundae glass. Add in 4 or possibly 5 Blackberries. Coarsely crumble 2 amaretti cookies over the berries and drizzle with 1 tsp. Chambord. Place a small scoop of the Blackberry sorbet and vanilla ice cream on top of the cookie layer. Drizzle about 1 1/2 Tbsp. of the chocolate syrup over the scoop. Top with a scoop of chocolate ice cream and a drizzle of Blackberry sauce and 4 or possibly 5 Blackberries. Coarsely crumble 2 more amaretti cookies over the berries and drizzle with 1 tsp. Chambord. Top with a scoop of Blackberry sorbet and vanilla ice cream. Drizzle with some of the Blackberry sauce. Pipe a large rosette of whipped cream on top of the sundae and garnish with fresh Blackberries and an amaretti
5. cookie. Repeat this procedure to make 4 sundaes. Serve immediately.
6. 4 servings.