Tiramisu caramel, peanuts and chocolate snickers

Ingredients (10 people):

1 brick Galbani tiramisu mix
200g of Breton palets
60g of butter
200g of homemade or ready-made salted butter caramel
2 tablespoons of chopped unsalted peanuts
100g unsalted peanuts
300g of milk chocolate


Homemade caramel, recipe here

Cookie base :

Crush the palets bretons one by one between your hands over a bowl

Melt the butter in the microwave for about 30 seconds and add it to the crumbled palets

Mix with a tablespoon and pour into the chosen mold (here a 11×30 cm hinged cake mold lined with a sheet of baking paper), smooth and press with a spoon.

Place in a cool place for 10 minutes.

Peanut cream:

Cut off the top of the “tiramisu preparation” brick then cut lengthwise to open the box.

Place in a bowl and whip with an electric mixer for no more than 2 minutes!

Add the chopped peanuts and beat for a few seconds

Pour over the cookie base and smooth with a tablespoon

Place in the fridge for 30 minutes

Prepare your caramel the day before if you choose to make it yourself.

Pour the caramel over the tiramisu/peanut cream, be careful the caramel should be creamy and not too thick to be able to smooth it without making a mess

Smooth as best you can and chill for 1 night

Milk chocolate shell:

Sprinkle the peanuts over the caramel and press lightly, chill until ready to use

Melt the chocolate in a bain-marie

Unmould the tiramisu by running a knife blade around the edge

Place on a baking rack or oven rack

Wait a few minutes for the melted chocolate to come down in temperature, as it would melt the caramel if too hot

Pour over the tiramisu and drizzle with the help of a spatula or wooden spoon

Place in a cool place to harden the chocolate

Take out 20 minutes before cutting, preferably with a serrated knife.