Chocolate Tiramisu Trifle
Search results for Chocolate Tiramisu Trifle
Ingredients
What you need
1kg PHILADELPHIA Block Cream Cheese, chopped and softened
½ cup sugar
450g CADBURY Baking Milk Chocolate Melts, melted and cooled slightly
600ml thickened cream, softly whipped
450ml black coffee
1 teaspoon of Vanilla essence
¾ cup Marsala
600g sponge finger biscuits, halved crossways
400g CADBURY Baking Dark Chocolate, coarsely grated
1-2 tablespoons CADBURY BOURNVILLE Cocoa, for dusting
3 x 30g Cadbury Flake Dark, for decoration
1kg PHILADELPHIA Block Cream Cheese, chopped and softened
½ cup sugar
450g CADBURY Baking Milk Chocolate Melts, melted and cooled slightly
600ml thickened cream, softly whipped
450ml black coffee
1 teaspoon of Vanilla essence
¾ cup Marsala
600g sponge finger biscuits, halved crossways
400g CADBURY Baking Dark Chocolate, coarsely grated
1-2 tablespoons CADBURY BOURNVILLE Cocoa, for dusting
3 x 30g Cadbury Flake Dark, for decoration
Chocolate Tiramisu Trifle
Search results for Chocolate Tiramisu TrifleIngredients
What you need
1kg PHILADELPHIA Block Cream Cheese, chopped and softened
½ cup sugar
450g CADBURY Baking Milk Chocolate Melts, melted and cooled slightly
600ml thickened cream, softly whipped
450ml black coffee
1 teaspoon of Vanilla essence
¾ cup Marsala
600g sponge finger biscuits, halved crossways
400g CADBURY Baking Dark Chocolate, coarsely grated
1-2 tablespoons CADBURY BOURNVILLE Cocoa, for dusting
3 x 30g Cadbury Flake Dark, for decoration
1kg PHILADELPHIA Block Cream Cheese, chopped and softened
½ cup sugar
450g CADBURY Baking Milk Chocolate Melts, melted and cooled slightly
600ml thickened cream, softly whipped
450ml black coffee
1 teaspoon of Vanilla essence
¾ cup Marsala
600g sponge finger biscuits, halved crossways
400g CADBURY Baking Dark Chocolate, coarsely grated
1-2 tablespoons CADBURY BOURNVILLE Cocoa, for dusting
3 x 30g Cadbury Flake Dark, for decoration
This is a crowd pleasing dessert for a crowd! It is convenient too because it is best done the day before.
Method
1. BEAT the PHILADELPHIA and sugar with an electric mixer until just combined. Mix in the chocolate and then fold through the cream. Set aside.
2. COMBINE the coffee, vanilla essence and Marsala in a shallow dish; allow to cool slightly.
3. DIP some biscuit pieces in and out of the coffee then arrange a layer in the base of a 4 litre-serving bowl. Spoon over some of the PHILADELPHIA mixture and then sprinkle with some of the grated chocolate. Repeat twice. Finish with a final layer of dipped biscuits then spread over the remaining PHILADELPHIA mixture. Sift the cocoa over the top and chill until required. Decorate with Flake prior to serving.
2. COMBINE the coffee, vanilla essence and Marsala in a shallow dish; allow to cool slightly.
3. DIP some biscuit pieces in and out of the coffee then arrange a layer in the base of a 4 litre-serving bowl. Spoon over some of the PHILADELPHIA mixture and then sprinkle with some of the grated chocolate. Repeat twice. Finish with a final layer of dipped biscuits then spread over the remaining PHILADELPHIA mixture. Sift the cocoa over the top and chill until required. Decorate with Flake prior to serving.
