Arnott’s Milk Chocolate Tiramisu
Prep time: 15 minutes
Chill time: overnight
Makes: 9 servings
1 x 250g packet Arnott’s Milk Coffee biscuits
¾ cup (180ml) hot espresso coffee
¼ cup (60ml) Tia Maria coffee liqueur
2 tbsp caster sugar
300ml thickened cream
1 tbsp cocoa powder
Place the sugar into the espresso and Tia Maria. Stir to dissolve and set aside.
Add the cream into a small bowl and beat with an electric mixer until soft peaks form.
Gently fold the mascarpone into the cream until combined and smooth.
Take 10 x Arnott’s Milk Coffee biscuits and soak each one in the coffee mixture for 30 seconds or until they start to soften. Cover the base of a shallow 20cm square dish with the softened biscuits. If necessary, halve the biscuits to fit the dish.
Top with a third of the cream mixture and dust with some of the cocoa. Repeat this process with remaining biscuits and cream, finishing with a layer of cream. Dust the top with cocoa.
Refrigerate overnight. Slice into squares with a sharp knife and serve.