You could, I suppose, make up an espresso martini yourself but I take the lazy approach here. This sauce came about because I had a bottle of pre-mixed espresso martini from Tesco – I’d bought it for a tiramisu. I don’t tend to drink cocktails at home, apart from summery gin concoctions, but I had a moment of inspiration while making a raspberry sauce for ice cream one night. It has become a bit of a go-to sauce for dessert in a hurry. And because it’s full of booze, any leftovers keep well in the fridge. This is several steps up from the ice cream sauce known in the north-east of England as “monkey blood”.