Milk Coffee Tiramisu

Name: Milk Coffee Tiramisu
Yield: 9
Ingredients: 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

Serves 9

Tiramisu

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Ingredients

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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How to Whip Perfect Cream

Method

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.