Life Style: 65 grams caster sugar

75 grams fresh cranberries or blueberries

50 grams white chocolate

30g Tesco Finest Salted Caramel Sauce

40 g blanched hazelnuts

30 grams pecans, roughly chopped

½ tsp edible gold spray

3 x 235g pack Frozen Chocolate Profiteroles, chocolate sauce defrosted

1 tbsp white chocolate star

Place 30 grams of sugar in a small saucepan with 2 tablespoons of cold water. Heat over medium heat for 1-2 minutes, stirring gently, until the sugar dissolves. Remove from heat, then add cranberries, rotating pan to coat evenly. Use a slotted spoon to transfer the cranberries to a wire rack to cool and set, 15 minutes. Once set, roll the cranberries in the remaining 35g caster sugar.

Meanwhile, melt the white chocolate in a bowl in the microwave, heating in 20 second intervals, stirring each time, until melted. In a bowl, heat the caramel sauce in the microwave for 10 seconds to thin it slightly.

Add the hazelnuts and pecans to a bowl and carefully add the edible gold spray, swirling the bowl gently to completely coat the nuts.

To put together, place the frozen profiteroles in a pyramid shape on a large plate, using melted white chocolate to stick them together: Before adding to the tower, spoon the chocolate around the edges of the profiteroles. Insert, not downwards. Stopping midway through to drizzle ⅓ of the defrosted chocolate sauce and ⅓ of the caramel sauce.

Continue putting the profiteroles together until you reach a peak, then spoon over the remaining chocolate sauce, scatter over the gold nuts and arrange cranberries in any gaps. Drizzle with remaining caramel sauce and scatter with chocolate stars to serve. Leftovers can be kept covered in the refrigerator for up to 24 hours.