This riff on tiramisu is filled with chocolate and mint flavours. Serve it for dessert when you have a crowd to feed.
Ingredients
- 500g chocolate sponge cake
- 1/4 cup chocolate liqueur (optional)
- 6 x 40g Aero Mint bars
- 1 tbsp gelatine
- 250g cream cheese
- 1/3 cup caster sugar
- 1/3 cup milk
- 600ml thickened cream
- 1/4 tsp peppermint essence
- Green food colouring
- 35g Peppermint Crisp, crushed
- 20g dark chocolate, shaved
Method
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Step 1Slice up chocolate sponge cake and place in a single layer in the base of a large ceramic or glass dish. Drizzle over chocolate liqueur, if using. Arrange Aero Mint bars in a single layer on top.
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Step 2Place 1/4 cup water in a small bowl and sprinkle over gelatine. Leave to bloom for 5 minutes, then place the bowl in a small saucepan filled halfway up the sides of the bowl with boiling water. Whisk until gelatine has dissolved and mixture is smooth.
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Step 3In a stand mixer or using hand-held beaters, beat cream cheese, sugar and milk until smooth. Add gelatine mixture and beat to combine. Add 300ml cream and beat until smooth and thick, then beat in peppermint essence and a few drops of food colouring until mixture reaches a pale minty green colour. Pour over Aero bars in dish and smooth the top. Refrigerate for at least 1 hour until set.
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Step 4Beat remaining 300ml cream until thick. Spread in an even layer over the mint cream cheese layer. Refrigerate until ready to serve. Just prior to serving, sprinkle over crushed Peppermint Crisp and shaved dark chocolate.
Recipe Notes
You can use an alcohol-free chocolate syrup instead of liqueur.
I used small Aero Mint bars but you could use 2-3 of the large blocks instead.
Recipe and photo by Greer Worsley.
Recipe Reviews (1)
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