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Caramel Nut Brittle Dessert

Caramel Nut Brittle Dessert

45 min
For 4 servings
  • 400 mlsweetened condensed milk
  • 100 gwhole hazelnuts
  • 50 gwalnuts
  • 100 ghazelnut brittle
  • 3 pcsEgg yolks
  • 50 gsugar
  • 150 gmascarpone
  • 200 mlcream
  • 250 glow fat curd cheese
  • 4 pcsdessert glasses

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Pour the condensed milk into a pot. Then, boil at medium heat for about 10 minutes, stirring constantly, until it has a golden brown colour. Chop the walnuts with the bamix® processor. Toast the whole hazelnuts in an ungreased pan. Then, mix the nuts with the brittle. Using the bamix® whisk, beat the egg yolks with the sugar until foamy, then stir in the mascarpone and low-fat curd cheese with the bamix® whisk. Whip the cream with the bamix® beater until stiff. Then, fold in the cream. Layer the nut and brittle mix and the mascarpone and caramel crème in 4 dessert glasses. Refrigerate before serving.

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