Ingredients
- Hobnob biscuits 6
- butter 1 tbsp, melted
- pecans 30g, toasted and chopped, plus extra to decorate
- mascarpone 250g tub
- double cream 150ml
- icing sugar 3 tbsp
- lemon 1, zested and juiced
- salted caramel 4 tbsp
Method
-
Step 1
Put the biscuits in a bowl and roughly crush with the end of a rolling pin. Mix in the butter then stir in the pecans.
-
Step 2
In a separate bowl, beat the mascarpone with the cream, icing sugar, lemon zest and juice. Ripple through the caramel.
-
Step 3
Divide the two mixtures between 4 small glasses in alternating layers, finishing with the cream. Add a few more chopped pecans to finish, if you like.
Nutritional Information
- Kcals 723
- Fat 61.3g
- Saturates 35.9g
- Carbs 35g
- Sugars 23.5g
- Fibre 2.6g
- Protein 6.3g
- Salt 0.5g