Ingredients
- 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
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- 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.
