Toffee-cream cup

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   For the toffee cream, caramelise 150 g sugar in a pot until golden. Add the cream and stir the caramel until everything is dissolved. Stir in espresso powder. Let the toffee cream cool down.

2. 2

   Mix the double cream with quark, 2 tablespoons sugar and vanillin sugar until smooth.

3. 3

   Layer cream quark and toffee cream alternately in 4-6 glasses. Decorate with grated chocolate and wafer rolls.

Nutrition Facts

KCAL
390 kcal

CARBS
35 g

FATS
23 g

PROTEINS
6 g