Denise says:

These layered pots of crushed biscuits, salted caramel and raspberries are an impressive romantic dessert that can also be made parev. Layer the mixture in glass dishes, ramekins, wine or champagne glasses for a stylish look. The added bonus about this dessert is that is has to be made in advance so no last minute cooking or preparation is required.

Preparation Time: 25 minutes
Cooking Time: 10 minutes
Serves: 6


For the salted caramel sauce:
90g unsalted butter/ non-dairy margarine
165 g soft light brown sugar
1 teaspoon vanilla essence
125 ml double cream/ parev Alpro single cream
1/2 teaspoon flakes of sea salt

For the pots:
200ml double cream/ Parev whipping cream
1 teaspoon vanilla essence
4 teaspoons icing sugar
100g biscuits, roughly crumbled (Use ginger, digestives, amaretti or plain chocolate)
200g fresh raspberries


For the salted caramel sauce:
1. Melt the butter in a small saucepan over a medium-low heat.
2. Add the sugar and stir until it dissolves.
3. Add the vanilla and cream and bring to boiling point.

Turn the heat down and simmer for 5 minutes, stirring continuously until thickened and the colour of toffee. Stir in the salt and leave to one side.

For the pots:
1. Using an electric hand whisk, whip the cream until it starts to thicken. Add the vanilla and sugar and continue to whisk until a soft peak consistency.
2. Cover the base of your glass/ dish with crushed biscuits. Top with a layer of the salted caramel sauce, followed by a layer of cream and topped off with raspberries.
3. Chill until ready to serve.