Spread the sugar evenly over the base of a heavy stainless-steel saucepan. Scatter the nuts evenly over the sugar. Put over a low heat until the sugar turns caramel colour. Do not stir, carefully ...

Dessert: As you know, we are absolutely fans of cookies of all kinds: In ice cream, in mugcake, in giant cake and classic ...

For the hazelnut praline, line a baking tray with non-stick baking paper. Melt the caster sugar in a small frying pan until it turns golden-brown or reaches 300C/572F on a sugar thermometer. Add ...

To decorate, smooth a thin layer of the reserved refrigerated filling over the sides and top, then sprinkle over the ground hazelnut praline and the coated whole hazelnuts. Refrigerate until ready ...