TIRAMISU ‘CAKE’ STACKS
MAKES 9 PREP 20 MINS + CHILLING COOK 10 MINS PER SERVE 2100kj COST $$$$$ 1 cup milk 1 tsp vanilla bean paste 2 egg yolks 1 ½ tbsp cornflour 1 ½ tbsp caster sugar 200g milk chocolate, chopped 250g mascarpone 250g chocolate biscuits 2 tbsp coffee liqueur 3 x 50g Snickers, finely sliced cocoa, to dust
In a saucepan, heat milk and vanilla until just boiling. Set aside.
In a bowl, whisk yolks and cornflour together until smooth. Whisk in sugar until thick and pale. Pour into a clean saucepan.
Heat on low 3-4 mins, stirring, until mixture thickens. Simmer 3 mins. Pour into a bowl. Stir in chocolate. Set aside 30 mins.
In a large bowl, stir mascarpone until smooth. Whisk through cooled custard mixture.
Line a tray with baking paper. Arrange 9 biscuits on tray. Brush each with a little coffee liqueur, dollop with 1 tsp of mascarpone mixture and press in one piece of sliced Snickers. Top with another biscuit, mascarpone and Snickers, then top with remaining biscuits.
Transfer remaining mascarpone mixture to a piping bag fitted with a fluted nozzle. Pipe onto tops of stacks. Chill 6 hours until biscuits have softened.
Serve topped with extra sliced Snickers and dusted with cocoa.