Snickers Trifle with Cream Cheese and Caramel

Egg, Erythritol, Almond flour, Cocoa powder, Cream cheese, 35% cream, Erythritol, Vanilla, Butter, 35% cream, Allulose, 99% chocolate, Peanuts, Coconut oil, Erythritol, Salt

Whisk with a mixer: 8 min. Bake in the oven: 10 min. Mix: 5 min. Heat on the stove: 12 min. Chill in the refrigerator: 2 h.

For the sponge, combine almond flour (25 g) and cocoa powder (25 g). Separate the egg whites from the yolks. Whip the whites with erythritol (50 g), combine the yolks with the dry ingredients, and fold the mixtures together. Bake at 180°C for about 10 minutes and cool completely.

For the cream, combine cream cheese (250 g), 35% cream (100 g), erythritol (30 g), and vanilla (1 g). For the caramel, melt butter (100 g), add allulose (50 g), cook for 5–6 minutes, then add 35% cream (100 g) and cook for another 5 minutes until thick.

Crumble the cooled sponge. Layer sponge and cream in glasses, then add caramel. Melt 99% chocolate (60 g) with coconut oil (25 g), top the caramel with peanuts (50 g), erythritol (20 g), and a pinch of salt, then cover with the glaze. Refrigerate for 2 hours.