A luxurious layered dessert featuring a crunchy biscuit base, a rich caramel peanut layer, and a smooth mascarpone cream topping. It’s finished off with a white chocolate ganache and sprinkled with peanuts, making it an indulgent treat for any occasion.
Why this recipe is great:
- Multiple Textures: The crunchy base, creamy layers, and nutty toppings create a delightful sensory experience.
- Rich in Flavor: The combination of caramel, peanuts, and mascarpone offers a deep, satisfying taste.
- Elegant Presentation: The layers and garnishes make it visually appealing, perfect for impressing guests.
Ingredients:
- Cookie Dough:
- 300 g tea biscuits
- 150 ml milk
- 15 g cocoa powder
- Peanut Mixture:
- 50 ml water
- 175 g granulated sugar
- 160 ml whipping cream (not whipped)
- 70 g unsalted butter
- 150 g peanuts
- Cream:
- 250 g mascarpone
- 8 g klopfix (whipping cream stabilizer)
- 35 g granulated sugar
- 8 g vanilla sugar (or 1 tsp vanilla extract)
- 250 ml whipping cream (not whipped)
- Topping:
- 75 ml whipping cream (not whipped)
- 125 g white chocolate
- 15 g peanuts
Instructions:
- Crush the tea biscuits and mix with milk and cocoa powder to form the base. Press into the bottom of a springform pan and refrigerate.
- For the peanut layer, heat sugar and water to make caramel. Add cream, butter, and peanuts, stirring constantly. Spread over the biscuit base and refrigerate.
- For the cream layer, whip mascarpone with sugar, vanilla sugar (or extract), klopfix, and whipping cream until stiff peaks form. Spread over the peanut layer.
- For the topping, heat the whipping cream and pour over white chocolate to make ganache. Spread over the cream layer.
- Garnish with additional peanuts.
- Refrigerate preferably overnight before serving.
Enjoy this Peanut Layered Dessert, a perfect combination of sweet, nutty flavors, and creamy textures! 🥜🍫🍰
