Hazelnut Coffee Layered Dessert
Ingredients
- 1 1/4 cups sugar
- 1 1/4 cups peeled hazelnuts
Filling
- 1/2 cup hot water
- 1 tablespoon instant coffee
- 1 tablespoon sugar
- 1 packet (500g) digestive biscuits
Coffee cream
- 3 packets powdered cream
- 1 cup milk
- 1 cup liquid cream
- 2 tablespoons instant coffee
Preparation
Bring a medium-sized tray and grease it well with oil, then set it aside.
In a pan, put the sugar and hazelnuts, and stir over medium heat until caramel forms.
Pour the caramel directly into the tray and let it cool completely; you can refrigerate it to speed up cooling.
Place the croquant in a bag and crush it with a hammer, then set it aside.
Bring a round mold or deep plate, 9 inches in size, and line it with plastic wrap.
In a mixer bowl, put the powdered cream, milk, liquid cream, and coffee, then beat with a whisk until fluffy.
For the filling, put the coffee and sugar in hot water and set aside.
In the mold, place some biscuit pieces and use a spoon to spread some coffee to soak the biscuits.
Add some cream to cover the biscuits and sprinkle a little ground hazelnuts.
Repeat the steps so that the last layer is biscuits.
Place the mold in the fridge or freezer for several hours.
Keep some cream for decoration.
Flip the dessert onto a serving plate, then decorate with the remaining cream and croquant.
