Praline tiramisu pots recipe
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- Serves 12
- 12 mins to prepare and 8 mins to cook
- 167 calories / serving
- Dairy-free
- Vegan
- Vegetarian
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
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Shop ingredientsEach serving contains
- Energy
- 695kJ 167.0kcal
- Fat
- 11g
- Saturates
- 6g
- Salt
- 0.2g
- Sugars
- 10g
of the Reference intake
Carbohydrate 15.7gProtein 1.1gFibre 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
