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.
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.