Caramel peanut swirl tiramisu pots

INGREDIENTS

• 1/3 cup peanut butter
• 1 1/3 cups salted caramel sauce
• 300 ml thickened cream
• 250 g mascarpone
• 1 tsp vanilla bean paste
• 3/4 cup roasted unsalted or salted peanuts choppped
• sponge finger biscuits to serve

METHOD

1. Spoon peanut butter and caramel into a bowl, add 1/2 cup of the cream and stir to combine (should be consistency thickened cream). Add warm water if mixture is too thick.
2. Stir the remaining cream, mascarpone and vanilla together in a large bowl. Swirl the caramel mixture through the mascarpone.
3. Place a spoonful peanuts into base of 4x1-cup capacity glasses. Top with half the caramel mascarpone mixture. Sprinkle over the remaining peanuts then remaining caramel mascarpone. Cover and refrigerate 30 minutes or overnight if you want. Serve with sponge finger biscuits.

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