PRALINE CREAM WAFERS

MAKES 8 PREP 20 MINS

300ml tub thickened cream 250g tub mascarpone ½ cup Nutella 100g dark chocolate, melted, cooled 24 ice-cream wafers 125g punnet raspberries, halved PRALINE ½ cup caster sugar ¼ cup water

1/ cup roasted unsalted 3 peanuts

1 In a bowl, using an electric mixer, beat cream until soft peaks form. Add mascarpone and Nutella. Beat on low until just combined. Cover, chill, until needed.

2 PRALINE Line an oven tray with baking paper. In a small saucepan, heat sugar and water together on low, stirring to dissolve. Increase heat to high. Boil, without stirring, 5-6 mins until golden. Working quickly, stir through nuts and pour onto tray. Set aside at room temperature until toffee sets. Break into chunks, then pulse in a food processor to fine crumbs.

3 Line a tray with baking paper. Using a tsp, spread chocolate on top of 8 wafers. Sprinkle with praline crumbs. Set aside until chocolate firms.

4 Transfer cream mixture to a piping bag fitted with a fluted nozzle. Just before serving top remaining wafers with cream and raspberries. Stack two cream filled wafers, then top with choc covered wafer. Serve straight away.