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Choc Tiramisu Slice

Paula Mcgregor

For Dessert ( Cakes, Italian )


Published on

15 minutes to prepare and 2hrs minutes to cook

Serves 8


Mascarpone-This Deliciously Smooth Cheese is Thick Creamy and the Key Ingredients to the Ultimate Indulgence.


3 Tsp Strong Instant Coffee Powder
1/3 Cup Boiling Water
2 tbs Kahlua Alcohol
250g Mascarpone
1/2 Cup Thickened Cream
1/2 cup Hazelnut Spread
1/4 Cup Icing Sugar
4 Arnotts Milk Coffee Biscuits


Line a 21x 11cm Loaf Tin with Plastic wrap. In a shallow Bowl Dissolve
3 Tbs Strong instant coffee powder in 1/3 Cup boiling water. Stir in 2Tbs Kahlua. Set Aside.
Place 250g Mascarpone into a Medium Bowl.Add 1/2 cup Thickened cream then add 1/2 cup choc hazelnut spread. 1/4 cup Icing sugar sifted, and 2 tbs Cocoa powder sifted, Whisk together until smooth. Combined and Thickened. Dip 4 Arnotts Milk Coffee Biscuits into coffee mixture and lay side by side over base of tin. Spread with 1/4 Cup of Chocolate cream spreading evenly. Repeat another 4 times to make 5 layers in total.Pull Plastic firmly up around loaf and cover top. Refrigerate for at least 2 hours until firm. Stir any remaining coffee mixture into Choc Cream, Cover and Chill until needed. To Serve uncover loaf and turn out onto a Serving Plate. Cover with Remaining Choc Cream and Grated Chocolate. Slice and Serve.


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