Milk Coffee Tiramisu

bowl Serves 9


  • 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
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  • 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.

By Arnotts

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