With a crunch of chocolate coated mint against a soft and cheesy espresso-dipped sponge, this After-Eight tiramisu might just be the perfect plate of festive indulgence.
Featured In:
Christmas Recipes
Ingredients
Method
Special equipment: 24 x 24 x 7cm square springform cake tin.
- Dip each Italian sponge finger in espresso and line the base of the tin to make one layer. Top with a layer of chocolate thin mints.
- In a bowl, beat the mascarpone cheese and sweetened condensed milk until light and fluffy.
- Add the double cream and a little green food colouring for a light mint colour and beat again briefly.
- Spread ½ the cream mixture on top of the sponge fingers. Top with a layer of chocolate thin mints.
- Repeat the sponge finger layer, again dipping each one into cold espresso.
- Spread with the second half of the mascarpone mixture and smooth the top.
- Scatter over broken chocolate thin mints.
- Refrigerate for 8 hours, or overnight until set.
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Rate this recipe
Overall Rating:
3.70
(7)
