Caramel, almond and coffee bean dessert cups desserts recipes
Ingredients
150g pkt almond biscotti, plus extra, to serve
125ml (1/2 cup) Amaretto liqueur
2 teaspoons NESTLÉ BAKERS' CHOICE Cocoa
250g mascarpone
300ml Coles Finest Vanilla Anglaise
125ml (1/2 cup) salted caramel sauce, warmed
35g (1/3 cup) flaked almonds, toasted
Dark chocolate-coated coffee beans, to serve
Caramel, almond and coffee bean dessert cups desserts recipes
Method
Step 1
Divide the biscotti between six 250ml (1 cup) jars with lids. Pour 1 tbs of the liqueur over the biscotti in each jar. Lightly sift the cocoa powder over the top.
Step 2
Combine the mascarpone and vanilla anglaise in a large bowl. Use a balloon whisk to whisk until just thickened and soft peaks almost form. Spoon the mixture among the jars. Top with the caramel sauce. Sprinkle with the almond and top each with a coffee bean. Top with the lids and place in the fridge for 1 hour to chill or until ready to transport. Serve with the extra almond biscotti.
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