HOT CHOCOLATE TIRAMISU

This is everything you want in a tiramisu if you aren’t a coffee lover! Plus, doing it in single serve cups like this is really fun and super easy to share with that special someone!

Prep 00:15

Cook 00:00

Makes 2

Easy

Ingredients

6-8 lady fingers biscuits

1 1/2 cups hot chocolate

1/4 cup white sugar

300ml thickened cream

250g mascarpone

Chocolate Ganache

100g dark chocolate, roughly chopped

100g thickened cream

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Method

Step 1. Place the thickened cream and sugar in a bowl of a stand mixer and whip to soft peaks - 2-3 minutes.

Step 2. Add in the mascarpone and mix on low until just combined, about 30 seconds.

Step 3. To make the Chocolate Ganache, add the chocolate pieces into a heat proof bowl over a pot of simmering water. Once starting to melt, add the cream and mix together until combined into a thin chocolate sauce.

Step 4. Dip the lady fingers into the hot chocolate, then break and place into jars. Spoon in the whipped cream, crumble over another biscuit and then top with the chocolate ganache.

Step 5. Place into the fridge for 10 minutes for the chocolate to set. Then serve!

ANZAC BISCUIT SEMIFREDDO

Take all your favourite flavours of the Anzac Biscuit; golden syrup, toasty oats and that hint of caramelisation and throw them in the ultimate no churn ice cream! 

Prep 00:10

Cook 00:10 (plus freezing time)

Serves 6

Easy 

Ingredients 

400ml thickened cream 

2 whole eggs

1 egg yolk 

1/3 cup golden syrup 

Small pinch of salt

4 Anzac biscuits, roughly chopped  

The topping 

2 Anzac biscuits, roughly chopped 

1/2 cup roasted macadamia nuts, roughly chopped

Golden syrup, to drizzle 

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Method

Step 1. Prepare a loaf tin (approx. 21cm x 11cm x 6cm) by lining it with cling film so that it hangs far enough over the edge to cover the semifreddo once it is filled. 

Step 2. Whip the cream until it forms soft peaks and set aside.

Step 3. Prepare a pot of simmering water. Add the eggs, egg yolk, golden syrup and a pinch of salt to a heatproof bowl and set it over the pot of simmering water. Whisk manually or with an electric handheld beater for around 5 minutes or until pale and thick. 

Step 4. Add a third of the egg mix to the whipped cream and gently fold through. Add the remaining egg mix and fold through to combine thoroughly. 

Step 5. Fold through the chopped Anzac biscuits and pour into the prepared tin. Fold over the cling film to cover the top and freeze for at least 6 hours. 

Step 6. To finish, invert the semifreddo onto a serving plate, sprinkle the extra Anzac biscuits and macadamia nuts over the top. Drizzle with Golden syrup and serve straight away. 

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