- To large bowl, add tiramisu mix. Add milk. Using electric mixer on low speed, beat for 1 minute or until smooth. Scrape down sides and bottom of bowl. Beat on high speed for 6 to 8 minutes.
- Dip 36 biscuits in coffee and layer in bottom of hotel pan. Spread half the tiramisu mousse over top. Sprinkle evenly with 75 mL cocoa powder. Repeat layers once. Dip remaining biscuits in coffee and layer on top of cocoa layer. Sprinkle with remaining cocoa powder. Refrigerate until ready to use.
- To small heat-proof bowl arranged over small saucepan of barely simmering water, add chocolate chips. Cook, stirring occasionally, for 3 to 5 minutes or until smooth and melted. Add cream and whisk until smooth. Let cool to room temperature.
- Pour dark chocolate ganache over top of torte. Chill for 2 to 3 hours or until firm. Cut into 9.5 x 4 cm bars.
- Just before serving, garnish each with 20 g mixed berries.
Makes: 36 – 125 mL servings
Ingredients
| 540 g | Wellcare Instant Tiramisu Mousse Mix |
|---|---|
| 1.75 mL | Cold 2% milk |
| 108 | Social tea biscuits or digestive biscuits (flat and rectangular) |
| 1.125 L | Brewed coffee, chilled |
| 225 mL | Unsweetened cocoa powder, divided |
| 200 g | Dark chocolate chips |
| 375 mL | Heavy or whipping (35%) cream |
| 720 g | Fresh mixed berries (such as strawberries, blueberries and raspberries) |
