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Milk Coffee Tiramisu

Milk Coffee Tiramisu

serving size icon
Serves 9


  • 1 1/2 tbsp Instant Coffee, 1 cup Boiling Water & 1/3 cup Tia Maria
  • 1 packet Arnotts Milk Coffee Biscuits
  • Cocoa for dusting
  • ½ cup Thickened Light Cream
  • 2 x 150g tubs Vanilla Yoghurt


Mix together the coffee and water.

Add the Tia Maria and set aside.

In a separate bowl mix together the cream and fruche until combined and smooth.

Soak enough Milk Coffee biscuits in the coffee mixture to cover the base of a 210mm square shallow dish for 30 seconds or until just starting to soften.

Place in the base of the dish and top with a layer of the cream mixture. Repeat this process until the two mixtures are used, finishing with a layer of cream.

Dust the top with cocoa.

Refrigerate for at least 2 hours or overnight.

Slice into squares with a sharp knife and serve.

Courtesy of Food Magazine. Recipe by Sarah Swain. Photography by Shaun Cato-Symonds.

This recipe was sent in by Arnotts of New Zealand.


Qty Price
Arnotts Milk Arrowroot $2.00 ea
$2.00 ea
Sun Valley Foods Cocoa Powder
arrow icon exclamation icon Out of stock Out of stock
Meadow Fresh Cream Lite
arrow icon exclamation icon Out of stock Out of stock
Yoplait Yoghurt Twin Greek Natural $2.90 ea
$2.90 ea


Qty Price
Bushells Instant Coffee Refill $4.00 ea club price $5.00 non club member
$4.00 ea club price $5.00 non club member