Decadent doughnuts with raspberries & chocolate
Easy
PREP IN
10 MIN
COOK IN
0 MIN
SERVE
4
Introduction
Top chef Paul Flynn has teamed up with Lidl to launch an exclusive new cookbook – Paul Flynn’s Family Food, available in Lidl stores nationwide at €12.99
Ingredients
- 100ml Morning Fresh cream
- 4 fresh jam doughnuts, from the bakery
- 4 heaped tbsp Choco Nussa hazelnut spread
- 1 punnet fresh raspberries
- Belbake Fairtrade icing sugar to dust, optional
Method
- 1. Whip the cream until it holds but doesn’t go so stiff that it starts to crack. Cut the doughnuts in half – just imagine you are making a burger for dessert!
- 2. Spread the Choco Nussa on the base of the doughnut, divide the raspberries and form a ring around the edge of the chocolate spread. Plop a generous amount of whipped cream in the middle of the raspberries. Place the top of the doughnuts back on and give them a gentle nudge down so the cream starts to ooze out the sides. Dust with icing sugar, if desired, and serve.
