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284 ml Elmlea double cream
4 tbsp icing sugar
4 tbsp salted caramel
4 meringue nests crumbled into large chunks
30 g toasted hazelnuts roughly chopped
400 g pears in syrup drained chopped
2 tbsp chocolate sauce
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Whisk the Elmlea Double and icing sugar together until it holds it shape. Swirl through half the caramel.
Mix with the meringue, half the hazelnuts and pears and spoon into bowls or glasses. Top with a drizzle of caramel and chocolate sauce and a sprinkle of hazelnuts.