Toffifee Ribisel Layered Dessert

For the Toffifee-Ribisel layered dessert, first place the butter cookies in a freezer bag and crush coarsely, preferably with a rolling pin. Chop the Toffifee into small pieces and mix with the cookie crumbs and the melted butter.

Puree the currant with a hand blender, pass through a sieve and mix with the cane sugar.

For the cream, mix curd cheese with heavy cream cheese, vanilla sugar, powdered sugar and sour cream. Whip the cream with the powdered sugar.

Pour the biscuit-toffifee mixture into dessert glasses. Then pour some of the curd cream and the strained currants into the glasses.

Now chop 8 pieces of Toffifee, set nuts aside and melt only the chocolate in a water bath. Put the melted caramel on a cutting board and press it smooth with a knife.

Cut out hearts or similar with cookie cutters and let set in the refrigerator. Pour the whipped cream over the currant, sprinkle with the chopped hazelnuts and decorate the Toffifee-Ribisel layer dessert with the cut-out hearts and a piece of Toffifee.

Preparation Tip:

The Toffifee Ribisel layered dessert can also be prepared with other cookies.

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