Smashed Maltesers Tiramisu is a rich, decadent, naughty dessert that is terrible on both the waistline and the sugar count..
..but who doesn’t love to be a little naughty!
This recipe serves a HUGE 18 people comfortably. Perfect for a special birthday (grown-ups that is), Christmas or for a dinner party! Best made the night before and kept in the fridge until ready to serve.
Smashed Maltesers Tiramisu
Rich, decadent, and delightfully naughty—this Smashed Maltesers Tiramisu serves 18 with layers of creamy mascarpone, coffee-soaked biscuits, and crunchy Maltesers. Best made ahead, chilled, and perfect for celebrations.
4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
6 number Eggs- separated
3 tbsp Castor sugar
250 gram Sour light cream
1 tsp Vanilla extract
250 gram Malteasers -(or small packet)
2 tbsp Kahlua
5 cups strong brewed coffee cooled to room temperature
1 number pack of Sponge Finger Biscuits (Use around 30 pcs.)
200 grams Double Cream
Directions
- In large mixing bowl beat egg yolks and sugar for one minute.
- Add sour cream, double cream and Kahlua and vanilla. Mix until smooth.
- In a separate bowl beat the egg whites until stiff but not dry.
- Fold the egg whites into the cream mixture.
- Quickly dip sponge fingers into the coffee one at a time and arrange neatly in a large baking dish.
- Use 15 biscuits to cover the bottom of the dish and spread half the cream mixture over the biscuits and sprinkle with smashed Malteasers.
- Repeat the soaked biscuits and cream layer, then top with the remaining smashed Malteasers.
- Cover tightly with cling wrap and refrigerate for four hours or overnight.
- Serve with a dollop of cream and cup of coffee!
- Recipe Hints and Tips:
- Smashed Malteaser Tiramisu is not suitable for freezing. Best served within 2 days of making, keep refrigerated and covered with cling wrap.
Responses to “Smashed Maltesers Tiramisu”
Sounds divine
Can you substitute the Kahlua and the coffee?? I can’t stand coffee. Any suggestions?
When making tiramsu I usually use hot chocolate to dip the sponhe finger biscuits in, & I swap the kahlua for baileys
Great Idea Maria!
its amazing 🙂