There are few things that will turn heads as quickly as a pack of Tim Tams. But those babies out at a party, and you’ll find the packet is polished off in minutes.
Katherine Sabbath seemingly understands the power of a well-placed Tim Tam and has decided to pair the well-loved Aussie biccy with another classic dessert: tiramisu.
Working with KitchenAid to promote the brand’s new Colour Of The Year, Honey, Sabbath has shared a recipe for chocolate ripple tiramisu that will have your lactose-intolerant pals cursing their guts (I know this because I am that person).
I was given the opportunity to attempt this recipe using a loaned KitchenAid Stand Mixer and a pile of tasty ingredients. And honestly, it was one of the easiest desserts I’ve ever made. …Even though I didn’t have a proper cake tin or baking paper on hand (I never bake).
The whole thing wouldn’t have taken longer than an hour to prepare, and although it’s suggested that you refrigerate the dish overnight, I found that after a few hours it was solid enough to eat (according to the opinions of yours truly and a couple of hungry pals).
One thing I will say is that this dish is rich. If you’re not much of a sweet tooth, you won’t be able to handle much. Oh, and don’t go too hard on the mixing speeds if making this at home – I accidentally painted my kitchen splashback with tiramisu mix that way.
Now, you’re probably wondering how to make this dish. Here’s the recipe for you.
How to make chocolate ripple tiramisu
What you’ll need:
500g cream cheese, softened (at room temperature)
150ml espresso coffee
100g dark chocolate, melted
3/4 cup (120g) icing sugar, sifted
1 x 250g packet Arnott’s Choc Ripple biscuits
To decorate: Tim Tams, chopped
- Line the base and sides of a 24cm x 10cm loaf tin (tall foil container with lid -size*) with non-stick baking paper, allowing overhang on all sides. Place the cream cheese, coffee, chocolate and icing sugar in the bowl of a KitchenAid mixer. Using the paddle attachment, beat until smooth.
- Arrange 5 biscuits in a single layer in the base of the tin, trimming to fit if necessary. Spoon over 1/4 of cheese mixture and smooth. Repeat layers of biscuit and cheese mixture making sure to finish with a layer of cheese mixture on top. Cover and refrigerate for 6 hours or overnight.
- Decorate with chopped (assorted) Tim Tams, then carefully remove and cut into 2cm thick slices to serve.
Sure, this may look like a bit of a mess. But it’s a tasty, chocolaty mess, so I’m not mad at it.
Let us know in the comments if you give this sweet treat a go!