Milk Coffee Tiramisu
- 1 1/2 tbsp Instant Coffee, 1 cup Boiling Water & 1/3 cup Tia Maria
- 1 packet Arnotts Milk Coffee Biscuits
- Cocoa for dusting
- ½ cup Thickened Light Cream
- 2 x 150g tubs Vanilla Yoghurt
Mix together the coffee and water.
Add the Tia Maria and set aside.
In a separate bowl mix together the cream and fruche until combined and smooth.
Soak enough Milk Coffee biscuits in the coffee mixture to cover the base of a 210mm square shallow dish for 30 seconds or until just starting to soften.
Place in the base of the dish and top with a layer of the cream mixture. Repeat this process until the two mixtures are used, finishing with a layer of cream.
Dust the top with cocoa.
Refrigerate for at least 2 hours or overnight.
Slice into squares with a sharp knife and serve.
Courtesy of Food Magazine. Recipe by Sarah Swain. Photography by Shaun Cato-Symonds.