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Praline tiramisu pots recipe

Praline tiramisu pots recipe

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

  1. Grease a small baking tray with oil.
  2. 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.
  3. 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.
  4. 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.
  5. Finely grate the chocolate over the cream, then roughly chop the hazelnut praline and sprinkle over to serve.

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