Salted Caramel, Raspberry & Cream Dreams….

Mio Dio!!

Manna from Heaven

Manna from Heaven



Where it all starts.....

Where it all starts…..

Where to start?

I am not even sure what to call these beauties…

After having wicked sugar/sweet thoughts and cravings all week, I was thinking of toffee pops even though I have not had one for years….

BUT alas, they use CADBURY ( my cadbury issue) chocolate so that means for me, no, no, no….

These wee beauties started off with the intent of being a chocolate coated biscuit with homemade caramel on a shortcake biccie…

I saw the Raspberries and off we went….on a tangent….

Not that Toffee pops are/were that great but its a nostalgic thing 🙂

So what will you need to create such visions?

A wee patience…..

But not too much.

We are using my bella favourite…Pasta Frolla

Sorry, I am very much in sweet pastry mode!

Go make that pastry…..

Report back once you have made it!

Making a citrusy Pasta Frolla

Making a citrusy Pasta Frolla

Do some rounds!! You can double up and made biccies too...

Do some rounds!! You can double up and made biccies too…

Dust off the Flour..

Dust off the Flour..

A good base..

A good base..

Nice alone too...

Nice alone too…


You will need…

For the Caramel:

1 cup of white sugar (am going to try with my fav muscovado)

90 grams of butter

100 mls of cream

Salt to taste.

For the assembly of the dreams:

1 cup of raspberries

1/2 cup of whipped cream or mascarpone or creme fraiche.



For the caramel...

For the caramel…

Mmmm watch your tongue!!

Mmmm watch your tongue!!



Lightly flour your bench and gently roll out the pasta frolla.

Remember light fingers and less handling:)

Cut out shapes for the biscuits.

I made 13 I think from 1/3 of the pastry.

I made Apple & Raspberry pie with the rest (see tomorrow) of the frolla.

Place shapes on papered tray and bake at 180 Celsius for 10-15 minutes or until goldy brown.

Remove from oven and leave to cool on tray.



Top with caramel

Top with caramel

While the biscuits are cooling, place sugar into a heavy bottomed pan.

On a slow heat, allow the sugar to melt, keeping a close eye on it and swirling around.

When it is liquid, remove from heat and add in butter, stirring all the while.

Add in salt to taste (I did 2 tsp as I love salt)

It will froth, so be aware.



Add in the cream and stir well, returning to the heat to a slow simmer, stirring until it thickens.

Remove from the heat and allow to cool.

You can also add some more salt if you like.

You can use this straight away for a topping but if you want to use it as I have, then it needs to cool, to thicken properly.

The best result was when I left it overnight but 1 hour is ok too…

Whip your cream and place aside.



dollop of cream???

dollop of cream???



Or cream on top....

Or cream on top….

or just plain???

or just plain???

Grab your shortcake and add a dollop of caramel on the base, add on cream and then raspberries.

Or you can have it with just caramel or with raspberry and caramel?

Up to you…this is a very easy versatile dessert/ treat…

Plus you can use the rest of the pastry for a 2nd dessert or to make biscuits.

You can also use the leftover (ha ha yeah right) caramel for a topping on ice cream the next day, just thinning it very carefully over a low heat with a little more cream.

Winner, winner:)

Or you can be VERY VERY GREEDY and make ice cream cookies sandwicehd with caramel…

OMG, that is soooo bad!

Go on, I know you want to!!





P1080940 (640x480)

Almost all gone..



One thought on “Salted Caramel, Raspberry & Cream Dreams….

  1. Pingback: Are you the Lamington Whisperer? | Greedybread

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