1 flat gastronorm tray

Makes: 30 small portions or 24 large portions

Ingredients

1 kg Belgian Chocolate mousse powder
1 litre water
2 liters thickened cream
2 x 750 g pkt Unibic sponge finger biscuits
3 x 500 gm Greek style yoghurt
400 ml extra strong espresso coffee
100 ml brandy, marsala or Kahlua
Mousse, as per standard recipe.

Method

Cut biscuits in half lengthways and cover bottom of the tray. Splash with coffee and alcohol. Spread 1 x 500 gm container of yoghurt over the biscuits. Spread half the chocolate mousse over the yoghurt. Repeat this process one more time. Top with final layer of biscuits. Spread the final container of yoghurt over the biscuits and dust heavily With cocoa powder. Cover with plastic wrap and rest in fridge for 24 hours to allow flavours to develop.

Note: If the tray is lined with plastic it will allow the tira-mi-su to be turned
out and easily portioned.

To Serve

Serve with poached fruit and syrup. Berries or fresh apricots work well.
This dessert will store very well in a cold cool room for a number of days.

Click here for printable pdf of this recipe:
Nicholson_Recipe_Tira-mi-su.pdf