This NESCAFÉ Biscoff Caramel Latte Tiramisu is a delicious twist on the classic tiramisu.
This version is made with NESCAFÉ Caramel Latte soaked sponge fingers, layered with a creamy Biscoff Caramel Latte custard … yum!
MoM Members have been trying NESCAFÉ Caramel Latte and have rated the coffee 4.59 out of 5 stars. Read the reviews from real mums just like you here.
Whatever you’re up to now’s good for NESCAFÉ Caramel Latte.
Ingredients (serves 6)
- 5x Nescafe Caramel Latte sachets
- 150g Ladyfinger/sponge finger biscuits
- 500ml Unsweetened almond milk
- 60g Custard powder
- 80g Biscoff spread
- 1tsp Vanilla extract
Method
- Prepare 2x sachets of Nescafe Caramel Latte as per pack instructions, then pour into a shallow dish. Allow to cool slightly while you prepare the custard.
- For the custard, put all ingredients into a small saucepan (the 2x Caramel Latte sachets do not need to be made up, just add as a powder).
- Whisk the custard ingredients continuously over medium to high heat until it turns smooth, thick and glossy, then remove from heat and set aside.
- Prepare the sponge finger layer by dipping half of the biscuits quickly into the cooled prepared Caramel Latte from step 1. Place a single layer into the bottom of a serving dish (mine was approximately 20x30cm and 10cm deep).
- Whisk the custard again, then spread half over the top of the first sponge finger layer.
- Repeat steps 4 and 5 with the other half of the biscuits and custard, layering on top. Finish by dusting another Caramel Latte sachet on top of the final custard layer.
- Refrigerate for a few hours or overnight, then cut into 6 to serve. You can also add a Biscoff biscuit to serve!
Notes
Macros (per serve when cut into 6) 276 calories 4.8g protein 41.9g carbohydrate 9.9g fat
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