Desserts don’t come much more decadent than this peppermint and chocolate lasagne. Layers of pepperminty biscuit, cheesecake, custard and cream, all layered between sweet crepes.
Ingredients
- 400g Mint Slice biscuits
- 3 cups (750ml) thickened cream
- 500g cream cheese
- 1/2 cup icing sugar
- 5-6 sweet round crepes
- 180g dark chocolate
- 600g thickened custard
- 1/8 tsp peppermint essence
- 1 tbsp caster sugar
- 30g Aero Mint
Method
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Step 1In a food processor, blitz Mint Slice biscuits into a fine crumb. Add 1/2 cup cream and pulse to combine. Spread into an even layer in the base of a deep 20cm x 28cm glass lasagne dish.
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Step 2Wipe out bowl of food processor, then add cream cheese, icing sugar and 1/2 cup cream. Blitz until smooth, then spread into an even layer over biscuit base. Cut 2-3 crepes to fit in a single layer over the cream cheese. Refrigerate while you prepare the next layer.
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Step 3Melt chocolate in short bursts in the microwave. Allow to cool. Place custard in a bowl and whisk in melted chocolate and peppermint essence. Spread into an even layer over crepes. Add a second layer of crepes on top of the chocolate custard.
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Step 4Whip remaining cream with caster sugar until thick. Spread in an even layer over second layer of crepes. Crush up Aero Mint and sprinkle over cream. Refrigerate for at least 1 hour to set, then cut into squares to serve.
Recipe Notes
+ refrigeration.
You can prepare this dessert a day ahead - it keeps well in the fridge.
Add peppermint essence to the chocolate custard to taste.
You can buy pre-made crepes in the refrigerated section of the supermarket.
Recipe and photo by Greer Worsley.
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