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Step 1

  • Sugar 160.0 g
  • Cream 180.0 ml
  • Butter, at room temperature 40.0 g
  • Coarse sea salt 5.0 g

Step 2

  • Milk Chocolate 200.0 g
  • Cream 125.0 g

Step 3

  • Cream 750.0 ml
  • Water 250.0 ml
  • Chocolate Hazelnut spread 60.0 ml
  • Peanut butter 50.0 g

Step 4

  • Boudoir biscuits 300.0 g
  • Coffee, strong 300.0 ml
  • Peanuts 200.0 g

This tempting dessert combines the rich flavor and creamy texture of a traditional tiramisu with the sweetness of caramel and the salty crunch of peanuts



  1. Step 1

    To make the caramel sauce, melt the sugar in a saucepan over a low heat until it turns golden brown. Stir in the butter and 180ml cream,  salt and stir until well combined, then allow to cool.

  2. Step 2

    For the ganache, bring 125g cream to a boil then turn down the heat. Add in the chocolate and stir until well combined. Allow to cool.
  3. Step 3

    To make the Tiramisu, add 750ml cream, water chocolate hazelnut spread, peanut butter and the Carte D'Or Tiramisu powder to the bowl of a mixer. Mix on a medium speed until soft peak form. 
  4. Step 4

    Line the bottom of a baking dish  with the boudoir biscuits dipped into the strong coffee. Pipe half of the tiramisu mix on top, pour half of the caramel sauce over followed with half of the peanuts. Add another layer of Boudoir biscuits dipped in coffee. Spread the ganache on top of the Boudoir biscuits.
    Pipe the remaining tiramisu on top, drizzle with the remaining caramel sauce and the peanuts. 
    Refrigerate for at least 2 hours before serving