Ingredients

The following ingredients have 8 Servings
  • 1 tbsp instant coffee
  • 1/2 cup salted caramel Kahlua
  • 200g savoiardi sponge finger biscuits
  • 300ml thickened cream, whipped, to decorate
  • Cocoa powder, to decorate
  • Fresh cherries, to decorate
  • 90g Caramilk chocolate, broken into pieces
  • 250g thick pot set vanilla yogurt
  • 300ml thickened cream

Instruction

  • Microwave Caramilk in a heat proof bowl on high, stirring every minute until melted. Leave to cool.
  • Gently mix the yogurt into the cooled Caramilk.
  • Whip the cream to soft peaks and gently fold into the yogurt.
  • Spread 1/3 of cream over the base of a 30cm x 20cm oval dish.
  • Combine instant coffee with 2 tablespoons boiling water and liqueur in a wide bowl. Dip each biscuit in the coffee mixture and arrange over the cream.
  • Dollop over a third of the remaining cream and spread to the edges. Cover with a layer of biscuits, then finish with a layer of cream and smooth top. Refrigerate for 4 hours or preferably overnight.
  • To serve, spoon whipped cream into a piping bag fitted with a round nozzle and pipe over the surface of the tiramisu. Lightly dust with cocoa powder and garnish with grated Caramilk and fresh cherries.