- Arnott's product: Milk Coffee
- Preparation time: 15 minutes
- Chill Time: 2 hours
- Serves: 9+
Ingredients
1 tbsp instant coffee
½ cup boiling water
¼ cup coffee liqueur (e.g. Tia Maria)
500g mascarpone cheese
60g pure icing sugar, sifted
300ml cream, lightly whipped
1 x 250g packet Arnott’s Milk Coffee biscuits
cocoa, to garnish
Method
- In a bowl, mix together coffee and boiling water, stir in cofee liqueur then set aside to cool.
- Place mascarpone into a bowl, then add sugar and combine. Gently fold in whipped cream until just combined.
- Dip biscuits in the coffee mixture for 5 seconds. Place a layer of biscuits onto the base of a 21cm square dish, top with a layer of the cream mixture. Repeat process twice, finishing with a layer of cream. Loosely cover with plastic wrap and refrigerate for 2 hours or overnight.
- Just before serving sprinkle top with cocoa. Cut into squares and serve.
