AFTER EIGHT Tiramisu
We've teamed up with After Eight to bring you this minty chocolatey tiramisu. It's a twist on the classic that won't disappoint.
Sponge fingers
Strong coffee (2 tbsp coffee granules + 300ml boiling water)
Double cream
Reduced fat mascarpone
AFTER EIGHT Mint Chocolates, chopped into very small pieces
For the topping:
AFTER EIGHT Mint Chocolates, cut in half
Cocoa powder
You will also need:
20 x 20 cm serving dish
Step 1 of 7
Put the mascarpone and condensed milk into a bowl and mix together until completely combined.
Step 2 of 7
Add the double cream and mix again until you have reached the consistency of thickly whipped cream
Step 3 of 7
Add the After Eight pieces into the cream mix and very gently fold them through using a spatula.
Step 4 of 7
Pour the coffee into a shallow container and carefully dip in the sponge fingers, turning so they are soaked in the coffee but are not too soggy.
Step 5 of 7
Line the bottom of your serving dish with the coffee dipped fingers and spread a thick layer the cream mix over the top.
Step 6 of 7
Repeat with a layer of fingers, finishing off with the rest of the cream on top. Put in to the fridge to chill for a couple of hours minimum.
Step 7 of 7
When ready to serve, dust the top with cocoa powder and After Eight halves.
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AFTER EIGHT Tiramisu
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Prep: 20 mins
CHILL: 2 hours
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Quite Easy
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SERVES: 8
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Ingredients
Sponge fingers
175gStrong coffee (2 tbsp coffee granules + 300ml boiling water)
300mlDouble cream
150mlReduced fat mascarpone
230gAFTER EIGHT Mint Chocolates, chopped into very small pieces
75gFor the topping:
AFTER EIGHT Mint Chocolates, cut in half
25gCocoa powder
2 tspYou will also need:
20 x 20 cm serving dish
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Method
Step 1 of 7
Put the mascarpone and condensed milk into a bowl and mix together until completely combined.
Step 2 of 7
Add the double cream and mix again until you have reached the consistency of thickly whipped cream
Step 3 of 7
Add the After Eight pieces into the cream mix and very gently fold them through using a spatula.
Step 4 of 7
Pour the coffee into a shallow container and carefully dip in the sponge fingers, turning so they are soaked in the coffee but are not too soggy.
Step 5 of 7
Line the bottom of your serving dish with the coffee dipped fingers and spread a thick layer the cream mix over the top.
Step 6 of 7
Repeat with a layer of fingers, finishing off with the rest of the cream on top. Put in to the fridge to chill for a couple of hours minimum.
Step 7 of 7
When ready to serve, dust the top with cocoa powder and After Eight halves.