serves
4
prep
20 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
difficulty
Easy
level
Ingredients
- 1 cup thickened cream, chilled
- ¼ cup icing sugar
- 2 tsp vanilla bean paste
- 1 cup mascarpone
- 1 cup (250 ml) milk
- 2 cups plus 4 tbsp Milo powder (separated), plus extra to garnish
- 100 ml macadamia and wattleseed liqueur (see Note)
- 24 ladyfinger biscuits (savoiardi)
Chilling/freezing time: 6 hours to overnight.
Instructions
- Place the cream into a stand mixer with the whisk attachment fitted. Beat on medium speed for about 5 minutes, or until lightly whipped. Add the icing sugar and vanilla bean paste to the bowl, then whip to combine. Add the mascarpone to the bowl and beat for a further 5 minutes until the mixture is thick and fluffy.
- In a large bowl, combine the milk, 4 tbsp Milo and the macadamia and wattleseed liqueur. With a 20 cm square baking dish at hand, dip one ladyfinger biscuit into the Milo milk mixture to soak, then lay in the base of the baking dish. Repeat until you have a single layer of soaked biscuits, then spread half the mascarpone cream over the biscuits.
- Sprinkle 1 cup of Milo evenly over the mascarpone cream, then repeat the biscuit process. Spread the remaining mascarpone over the second layer of the biscuits, then sprinkle with the remaining cup of Milo over the top.
- Refrigerate for 6 hours, or overnight. Cut into squares to serve, then dust with a little extra Milo.
Note
This recipe used Brookie's Mac. Macadamia and Wattleseed Liqueur.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
