Caramel peanut swirl tiramisu pots
- 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.
- Stir the remaining cream, mascarpone and vanilla together in a large bowl. Swirl the caramel mixture through the mascarpone.
- 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.