Name: Chocolate and raspberry tiramisu terrine
Prep time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 85 gram packet raspberry-flavour red jelly crystals; 125 gram frozen raspberries, thawed, plus 1 cup extra, to serve; 1/3 cup coffee-flavoured liqueur; 250 gram cream cheese, at room temperature; 2 tablespoon icing sugar; 2 tablespoon cocoa powder; 300 millilitre thickened cream; 100 gram dark eating chocolate, melted, cooled; 14 sponge finger biscuits (savoiardi)

Ingredients

85 gram packet raspberry-flavour red jelly crystals

125 gram frozen raspberries, thawed, plus 1 cup extra, to serve

1/3 cup coffee-flavoured liqueur

250 gram cream cheese, at room temperature

2 tablespoon icing sugar

2 tablespoon cocoa powder

300 millilitre thickened cream

100 gram dark eating chocolate, melted, cooled

14 sponge finger biscuits (savoiardi)

Method

1.Grease a 19x9cm (base measurement) loaf pan. Line base and sides with 2 layers of plastic food wrap. extending 5cm at long sides for handles. Make jelly as packet directs. Pour 1 cup of the jelly into prepared pan. Sprinkle with raspberries. Chill for 2 hours or until set. Stir liqueur into remainingjelly. Cover with plastic food wrap. Set aside at room temperature until required.

2.Using an electric mixer, beat cream cheese, sugar and cocoa powder until just combined and smooth. Beat in cream and melted chocolate until soft peaks form.

3.Spread half the cream cheese mixture in prepared pan over set jelly; level top. Dip 6 of the biscuits into the unset liqueurjelly mixture; arrange over cream cheese layer. Spread remaining cream cheese mixture over biscuits; level top. Dip remaining biscuits into unsetjelly mixture; arrange over cream cheese layer. Cover top with overhanging plastic food wrap. Chill for 3 hours or until firm.

4.Turn out terrine onto serving plate. Remove plastic food wrap, then discard. Cut into slices. Serve with extra raspberries.

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Ingredients

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