Cookie Misu
Ingredients
- 1 t ub
- Chocolate Brownie Cookie Dough
CARAMEL
- 300ml
- Thicken cream
- 1
- Vanilla pod, split and seeds scraped out
- 200g
- Caster sugar
- 120g
- Liquid glucose
- 60g
- Unsalted butter
MASCARPONE CREME
- 250g
- Mascarpone
- 1.2l
- Thicken cream, semi whipped
- 50g
- Pure icing sugar, sifted
- 10g
- Vanilla bean paste
How to make it
- Preheat the oven to 175°C fan - forced. Spread the cookie dough evenly onto a lined baking tray and bake for 10 - 15 minutes or until baked through. Allow to cool, then whiz in a blend er or food processor into fine crumbs . Set aside .
- To make the caramel, warm the cream with the vanilla pod. Combine the sugar, glucose, and water in a separate small pot. Br ing to a s immer and cook until a golden caramel , then r emove from the heat and whisk in the butter. Return the pan to the heat and gradually whisk in the warm vanilla cream . Once incorporated, add some sea salt to taste. T ransfer to a container , cover the surface of the caramel directly with plastic wrap to stop a skin from forming, and place in the fridge to cool down, ideally overnight.
- For the mascarpone creme, p lace the mascarpone, cream , icing sugar and vanilla bean paste into a small bowl. Using a wooden spoon, beat together until combined.
TO ASSEMBLE
- Place a spoonful of the cookie crumble into the bottom of six serving glasses. Pipe over a layer of caramel, and then top with a layer of mascarpone mix. Continue to the layer ingredients in the gla sses , finishing with the crumble on top.
Cookie tips
- Don’t over - whisk the mascarpone creme, otherwise it will split.
- Make sure the caramel is completely cold before you assemble the cookie - misu, otherwise you will melt the mascarpone creme.
- You could also serve this dessert in one giant dish, rather than six small glasses. You might just need to double the quantities, depending on how big you go.
