Here’s a decadent layered no-bake dessert with the flavours of an espresso martini. Use a few supermarket shortcuts to make the job easier.
Ingredients
- 250g mini choc sponge rolls
- 2 cups (500ml) milk
- 70g sachet chocolate flavoured mousse
- 30ml espresso, cooled
- 600ml thickened cream
- 100g Cottee’s vanilla instant pudding
- 30ml Kahlua coffee liqueur
- 1 tbsp caster sugar
- 1 tsp vanilla essence
- 30g dark chocolate, shaved, to decorate
- chocolate covered coffee beans, to decorate
Method
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Step 1Line a 20cm springform cake tin with baking paper. Cut each choc sponge roll into 8 slices and use these to line the base and sides of the tin.
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Step 2Place 1 cup (250ml) milk in the bowl of a stand mixer with the whisk attachment and sprinkle over sachet of chocolate mousse mix. Alternatively, you can use electric beaters. Beat for 3-4 minutes, scraping down the sides as you go. Beat in espresso. Pour into sponge roll lined tin and smooth the top. Refrigerate while you prepare the next layer.
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Step 3Wipe out bowl of stand mixer and pour in remaining cup of milk and a cup of cream. Sprinkle over contents of instant pudding packet. Beat for 1 minute, then add Kahlua and beat to combine. Pour over chocolate layer in tin and smooth the top. Refrigerate for 1-2 hours until set.
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Step 4Whip remaining cream with sugar and vanilla until thick. Spread over the top of the pudding. Garnish with shaved dark chocolate and chocolate covered coffee beans.
Recipe Notes
+ 1 hr refrigeration.
Chocolate mousse and instant pudding are available near the jelly in the supermarket. You could also use a chocolate flavoured instant pudding mix, if available.
If you don’t have an espresso machine at home, mix up a strong instant coffee to get the coffee flavour in the chocolate layer.
Recipe and photo by Greer Worsley.
Recipe Reviews (1)
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