Ingredients
- 1 x 380g tin caramel / dulce de Leche
- 400ml cream
- 100g egg whites
- 1 tblsp icing sugar
- Pinch salt
- Crushed salted pretzels
- Cocoa nibs
Method
- Whip the caramel/dulce de leche until smooth
- Whip the cream with the icing sugar until soft peaks are formed
- Whip the egg whites with a pinch of sugar until soft peaks have formed.
- Fold the cream into the caramel and then fold in the egg whites
- Pour into glasses to serve topping with crushed salted pretzels and cocoa nibs (optional)
Nice! and Tasty – Chris
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