Caramel Hazelnut Cappuccino Dessert

Caramel Hazelnut Cappuccino Dessert

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The most delicious dessert ever! It melts in your mouth and, best of all, you can make it up to 2 weeks in advance. You can keep one in the freezer for when unexpected guests or friends stop in- this will really wow them. Great ending to a beautiful dinner or with coffee and your BFF.

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Collierville Tennesee

Time needed

30-40 min preparation + 2 hour cooking

Serving Size / Yield

8 servings

Ingredients

  • 1 C. sugar
  • 1/3 C. water
  • 3/4 C. heavy cream
  • 1 tsp. vanilla
  • 2 Tbs. Frangelico liqueur
  • one 8-oz. block room-temperature cream cheese
  • 1 1/2 C. chocolate hazelnut spread (I use Nutella)
  • 2 C. heavy cream, whipped to stiff peaks
  • one 5-oz. tub Miss Meringue Cappuccino Meringue Cookies
  • 1/2 C. chopped, toasted hazelnuts

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Directions

Begin caramel hazelnut sauce in medium saucepan. Add sugar and water, on medium high-heat, watching until sugar and water mix. Stir mixture with wooden spoon until sauce starts to turn light brown, about 6-8 minutes.

When light brown, remove from heat and add heavy cream, stirring well. Return to heat for 2-3 minutes. Then remove. Add vanilla and Frangelico liqueur, stirring well, and pour into small microwavable pitcher.

To make mousse, place cut up block of cream cheese into food processor and pulse until smooth. Add 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 are created. Using a large spatula, fold cream cheese chocolate hazelnut mixture into whipped cream. Incorporate well. Cover and set in refrigerator for 10 minutes.

Spray a small springform pan with spray oil and place plastic wrap into and up sides of pan.

Assemble dessert by starting with 9 whole cappuccino meringues. Cut 2 into 4 pieces to fill in between open space of meringue layer. Make sure the bottom is covered with meringues point side up in bottom of springform pan. Place half of chocolate hazelnut mousse over meringues followed by half 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 wrap, and place in freezer for 2 hours.

For plating, drizzle 2 tablespoons caramel hazelnut sauce back and forth over plate. Slice dessert and 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 meringues. Top with chopped, toasted hazelnuts.

The cappuccino meringue taste is very flavorful and the hazelnuts do not overpower their sweet coffee flavor! Can be made up to a week in advance. Just keep frozen until 15 minutes or so before serving.

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