By Kelly Gibney

Serves 8

This fun spin on a traditional Italian favourite has 2 layers of chopped toffee pretzel chocolate that brings wonderful texture and a little toasty, savoury note that is fantastic.

INGREDIENTS:

• 4 free range egg yolks
• 1/3 cup caster sugar
• 2 teaspoons vanilla paste
• 350ml fresh dairy cream 
• 350g mascarpone
• 350g Savoiardi ladyfinger biscuits (this is usually 2 packets)
• 2 cups strong freshly brewed coffee – cooled
• ¼ cup Kahlua 
• Cocoa powder to sift over the top
• 1 bar Tony’s Chocolonely Milk Chocolate toffee pretzel – roughly chopped

INSTRUCTIONS:

1. Whisk the egg yolks, sugar and vanilla together until thickened and lighter in color.
2. Whip the cream until soft peaks have formed – take care not to over whip.
3. Whisk the mascarpone to soften and help it blend with the cream. Fold the cream and mascarpone together and then gently fold in the thickened egg yolks.
4. Mix the coffee and Kahlua together.
5. Dunk the biscuit fingers into the coffee for 1-2 seconds (no longer!) before laying at the bottom of a 20cm x 30cm (approximately) dish. Cover the biscuit layer with half of the tiramisu cream. Sprinkle with half of the chopped chocolate. Top with another layer of coffee soaked biscuits and then a final cream layer. Sift cocoa powder over the top. Store covered in the fridge and allow to sit for at least 4 hours and ideally around 24 hours. Scatter the remaining chocolate over the top just before serving.

Cook’s tips

• Do not over whip the cream. Use the beater on a medium low speed and be patient. This will make the end result more stable.
• Make sure the mascarpone is at room temperature before you start to use it. Otherwise it can be tricky to incorporate well.
• Do not dunk the ladyfinger biscuits for too long. They will literally disintegrate in your hands.
• You can make this without the alcohol if you prefer. It will still be very delicious.

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