Milk Coffee Tiramisu

bowl Serves 9


  • 1 1/2 Tbsp instant coffee, 1 cup boiling water & 1/3 cup tia maria
  • 1/2 cup thickened light cream
  • 1 packet Arnotts milk coffee biscuits
  • 300 g vanilla yoghurt
  • cocoa for dusting
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  • 1. Mix together the coffee and water. Add the Tia Maria and set aside.

  • 2. In a separate bowl mix together the cream and fruche until combined and smooth.

  • 3. 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.

  • 4. 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.

  • 5. Dust the top with cocoa.

  • 6. Refrigerate for at least 2 hours or overnight.

  • 7. 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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