Recipe of the week

McIvor Times - - NEWS -

Choco­late Ti­ramisu Tri­fle

In­gre­di­ents: 1kg Philadel­phia Block Cream Cheese, chopped and soft­ened Half cup caster sugar 450g Cad­bury Milk Choco­late Melts, melted and cooled slightly

600ml thick­ened cream, softly whipped 450ml black cof­fee Three quar­ters cup Marsala 600g Sponge fin­ger bis­cuits, halved cross­ways

400g Cad­bury Dark Bak­ing Choco­late, coarsely grated

1-2 tbsp Cad­bury Bournville Co­coa, for dust­ing

Dark choco­late curls, for dec­o­ra­tion Method: 1. Beat the Philadel­phia and sugar with an elec­tric mixer un­til just com­bined. Mix in the choco­late and then fold through the cream. Set aside.

2. Com­bine the cof­fee and Marsala in a shal­low dish; al­low to cool slightly.

3. Dip some bis­cuit pieces in and out of the cof­fee then ar­range a layer in the base of a 4 litre-serv­ing bowl. Spoon over some of the Philadel­phia mix­ture and then sprin­kle with some of the grated choco­late. Re­peat twice. Fin­ish with a fi­nal layer of dipped bis­cuits then spread over the re­main­ing Philadel­phia mix­ture. Sift the co­coa over the top and chill un­til re­quired. Dec­o­rate with choco­late curls prior to serv­ing.

Serves: 16-20. Source: Cad­bury.

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