WKND - - Kitchen Classics Dinner & Dessert -


• 100 gm Di­ges­tive bis­cuits

• 50 gm but­ter, melted

• 150 gm full fat cream cheese

• 200 ml whipped cream

• 150 gm milk choco­late

• 2 tbsp tof­fee sauce


Crush the bis­cuits in a poly bag, us­ing a rolling pin, and mix with the melted but­ter.

Line a 7” round loose bot­tom tin with non- stick pa­per. Press the bis­cuits onto the base and smooth with a spoon and leave to chill.

Mea­sure the cream cheese and cream into a bowl then whisk un­til thick.

Melt the choco­late in a bowl on a pan of sim­mer­ing wa­ter. Set aside to cool.

Di­vide the cream mix­ture in half. Add the choco­late to one half and the tof­fee sauce to the other. Then mix well.

Spoon into the tin and gen­tly swirl the mix around for a mar­ble ef­fect.

Chill for three hours be­fore serv­ing.

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