Recipe may contain gluten, peanuts, tree nuts, milk and sesame.
This amazing Christmas dessert uses Tim Tam biscuits, whipped cream and coffee syrup to create an amazing tiramisu-inspired wreath.
60ml (1/4 cup) marsala
2 tsp arrowroot (see note)
1 tbsp cocoa powder, sifted
140g (2/3 cup, firmly packed) brown sugar
125ml (1/2 cup) prepared espresso coffee
500ml (2 cups) thickened cream
30 Tim Tam biscuits
Chocolate-coated coffee beans, crushed, to serve
Cocoa powder, to dust
5 Method Steps
Step 1Combine 2 tablespoons of the marsala and the arrowroot in a small bowl. Set aside.
Step 2Combine the cocoa and 55g (1/2 cup) of the sugar in a small saucepan. Gradually whisk in the coffee until combined. Place over high heat and bring to the boil, stirring to dissolve the sugar. Reduce heat to medium. Simmer for 2 minutes or until the syrup has thickened. Stir in the marsala mixture. Simmer for 1 minute or until thickened. Set aside to cool slightly and then place in the fridge to chill (see note).
Step 3Use electric beaters to beat the cream and the remaining masala and sugar in a bowl until soft peaks form. Whisk in 2 tablespoons of the chilled coffee syrup until firm peaks form. Carefully spoon cream mixture into a large snap-lock bag. Snip 2cm off one corner. Pipe a 23cm ring on a flat serving plate to form the base (this ring will secure the Tim Tams to the plate).
Step 4Pipe a little of the cream mixture onto one side of a Tim Tam. Place the Tim Tam on its side on the cream on serving plate. Pipe a little cream onto the side of another Tim Tam. Place in front of the Tim Tam on the plate and sandwich together. Repeat the process with remaining Tim Tams and cream mixture to form a wreath. Place in the fridge for 30 minutes or until chilled.
Step 5Using the picture as a guide, top the wreath with coffee beans and a little dusting of cocoa powder. Drizzle over remaining coffee syrup. Serve immediately.
- You can replace arrowroot with cornflour, but the glaze may lose some of its sheen and gloss.
- Coffee syrup needs to be chilled before adding to the cream or it may split the cream.
- This dessert is best eaten on day of making.