Caramel Hazelnut Cappuccino Dessert
- 1 c
- 1/3 c
- 3/4 c
- heavy cream
- 1 tsp
- magagascar vanilla
- 2 Tbsp
- frangelico liqueur
- 8 oz
- room tempertaure cream cheese
- 1 1/2 c
- hazelnut spread (i use nutella)
- 2 c
- heavy cream whipped to stiff peaks
- 1 5 oz
- tub meringue cappuccino merguine cookies
- 1/2 c
- chopped toasted hazelnuts.
- 6 inch spring form pan
- 1 sheet(s)
- plastic wrap to fit up the sides and bottom of pan
- 1 sheet(s)
- plastic wrap to cover top of finished dessert
watching until sugar and water mix. Stir mixture with wooden spoon until sauce starts to turn light
brown about 6-8 minutes.
minutes. Then remove. Add vanilla and Frangelico liqueur, stirring well, and pour into small
chocolate hazelnut spread and pulse all until smooth and incorporated.
In a medium chilled bowl with chilled beaters, add cold heavy cream and beat until stiff peaks. Using
a large spatula, fold cream cheese chocolate hazelnut mixture into whipped cream. Incorporate well.
Cover and set in refrigerator for 10 minutes.
between open space of meringue layer. Make sure the bottom is covered with merguines point side u
in bottom of spring form pan. Place ½ of chocolate hazelnut mousse over meringues followed by ½ of
cooled caramel. Make sure caramel is spread completely over dessert layer. Top with another layer of
meringues. Finish with the remaining chocolate hazelnut mousse mixture, cover with plastic and place
in freezer for 2 hours.
place on top of caramel hazelnut sauce. Place 1 or two meringues on side of dessert slice. Drizzle 2 –
3 tablespoons caramel hazelnut sauce over the dessert slice and merguines. Top with chopped toasted