-
-
Add this recipe to your binder
This recipe is in your binder
-
Praline tiramisu pots recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
1 rating
These mini tiramisu-style pots are a perfect sweet canapé for your next Christmas party. With caramelised hazelnuts, espresso cream and a dusting of dark chocolate, you'd be surprised to know this decadent dessert is totally vegan! See method
Ingredients
- vegetable oil, to grease
- 20g blanched hazelnuts
- 50g caster sugar, plus 2 tbsp extra
- 12 ginger nuts (about 120g)
- 12 tsp Cointreau
- 250ml pot vegan cream
- 1 tsp espresso powder, dissolved in ½ tbsp boiling water
- 20g classic 74% dark chocolate
Each serving contains
-
Energy
695kj
167kcal
8%
-
Fat
11g
15%
-
Saturates
6g
29%
-
Sugars
10g
12%
-
Salt
0.2g
3%
of the reference intake
Carbohydrate 15.7g
Protein 1.1g
Fibre 0.5g
Method
- Grease a small baking tray with oil.
- Place the hazelnuts in a medium-sized frying pan over a medium heat. Cook for 3-4 mins, tossing frequently until lightly toasted. Sprinkle the 50g sugar over the nuts and continue to cook, swirling the pan, for 3-5 mins, until the sugar has dissolved and turned to a deep caramel colour. Pour onto the baking tray and leave to set fully.
- Meanwhile, in a large bowl, crush the ginger nut biscuits with the end of a rolling pin until it resembles a rough crumb. Divide equally between 12 small glasses and drizzle 1 tsp Cointreau over each.
- In a large bowl, whisk the cream and 2 tbsp sugar together until it holds its shape and the whisk leaves a trail. Fold through the espresso until evenly combined, then spoon over the biscuit bases.
- Finely grate the chocolate over the cream, then roughly chop the hazelnut praline and sprinkle over to serve.
See more Canapé recipes