Kinder Bueno Tiramisu Cake

270 mins
Serves 1
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Directions

  1. 1Make the cookie base by blitzing the cookies.
  2. 2Make the cookie base by blitzing the cookies.
  3. 3Make the cookie base by blitzing the cookies.
  4. 4Add the melted butter and extra white chocolate chunks and mix well.
  5. 5Add the melted butter and extra white chocolate chunks and mix well.
  6. 6Add the melted butter and extra white chocolate chunks and mix well.
  7. 7Add the crumb mixture to your tin and press to make an even base layer.
  8. 8Add the crumb mixture to your tin and press to make an even base layer.
  9. 9Add the crumb mixture to your tin and press to make an even base layer.
  10. 10Pop in the fridge while you prepare the filling.
  11. 11Pop in the fridge while you prepare the filling.
  12. 12Pop in the fridge while you prepare the filling.
  13. 13In a mixing bowl whisk the double cream, icing sugar and vanilla to thicken to soft peaks.
  14. 14In a mixing bowl whisk the double cream, icing sugar and vanilla to thicken to soft peaks.
  15. 15In a mixing bowl whisk the double cream, icing sugar and vanilla to thicken to soft peaks.
  16. 16On a plate using a spatula loosen the mascarpone.
  17. 17On a plate using a spatula loosen the mascarpone.
  18. 18On a plate using a spatula loosen the mascarpone.
  19. 19Mix in 120g hazelnut crème with the mascarpone.
  20. 20Mix in 120g hazelnut crème with the mascarpone.
  21. 21Mix in 120g hazelnut crème with the mascarpone.
  22. 22Add a tablespoon of the double cream to the mascarpone and fold together.
  23. 23Add a tablespoon of the double cream to the mascarpone and fold together.
  24. 24Add a tablespoon of the double cream to the mascarpone and fold together.
  25. 25Add all the mascarpone mixture to the bowl of thick double cream and fold together using a spatula or wooden spoon.
  26. 26Add all the mascarpone mixture to the bowl of thick double cream and fold together using a spatula or wooden spoon.
  27. 27Add all the mascarpone mixture to the bowl of thick double cream and fold together using a spatula or wooden spoon.
  28. 28Divide your cream mixture roughly into 3.
  29. 29Divide your cream mixture roughly into 3.
  30. 30Divide your cream mixture roughly into 3.
  31. 31Smooth your first cream layer over the cookie base.
  32. 32Smooth your first cream layer over the cookie base.
  33. 33Smooth your first cream layer over the cookie base.
  34. 34Dip sponge fingers in coffee to make the sponge layer.
  35. 35Dip sponge fingers in coffee to make the sponge layer.
  36. 36Dip sponge fingers in coffee to make the sponge layer.
  37. 37Repeat the layers again, another cream layer.
  38. 38Repeat the layers again, another cream layer.
  39. 39Repeat the layers again, another cream layer.
  40. 40Add a sponge layer.
  41. 41Add a sponge layer.
  42. 42Add a sponge layer.
  43. 43Add a final cream layer.
  44. 44Add a final cream layer.
  45. 45Add a final cream layer.
  46. 46Pop in the fridge for 30 minutes.
  47. 47Pop in the fridge for 30 minutes.
  48. 48Pop in the fridge for 30 minutes.
  49. 49Gently warm 150g hazelnut crème so you can pour it over the top of the cake.
  50. 50Gently warm 150g hazelnut crème so you can pour it over the top of the cake.
  51. 51Gently warm 150g hazelnut crème so you can pour it over the top of the cake.
  52. 52Decorate with white chocolate stars and white Kinder Bueno.
  53. 53Decorate with white chocolate stars and white Kinder Bueno.
  54. 54Decorate with white chocolate stars and white Kinder Bueno.
  55. 55Allow to set in the fridge for minimum of four hours.
  56. 56Allow to set in the fridge for minimum of four hours.
  57. 57Allow to set in the fridge for minimum of four hours.
  58. 58Cut into slices using a warm dried knife to get neat slices.
  59. 59Cut into slices using a warm dried knife to get neat slices.
  60. 60Cut into slices using a warm dried knife to get neat slices.

Ingredients

  • 1 packet M&S White Chocolate Cookies
  • 1 packet M&S White Chocolate Cookies
  • 1 packet M&S White Chocolate Cookies
  • 60 g Butter, melted
  • 60 g Butter, melted
  • 60 g Butter, melted
  • 50 g M&S White Chocolate Chunks
  • 50 g M&S White Chocolate Chunks
  • 50 g M&S White Chocolate Chunks
  • 120 g M&S Collection Hazelnut Crème
  • 120 g M&S Collection Hazelnut Crème
  • 120 g M&S Collection Hazelnut Crème
  • 150 g M&S Collection Hazelnut Crème
  • 150 g M&S Collection Hazelnut Crème
  • 150 g M&S Collection Hazelnut Crème
  • 250 g M&S Mascarpone
  • 250 g M&S Mascarpone
  • 250 g M&S Mascarpone
  • 300 ml M&S Double Cream
  • 300 ml M&S Double Cream
  • 300 ml M&S Double Cream
  • 2 Teaspoons Vanilla Paste or Extract
  • 2 Teaspoons Vanilla Paste or Extract
  • 2 Teaspoons Vanilla Paste or Extract
  • 3 Teaspoons Icing Sugar
  • 3 Teaspoons Icing Sugar
  • 3 Teaspoons Icing Sugar
  • M&S Sponge Fingers
  • M&S Sponge Fingers
  • M&S Sponge Fingers
  • Coffee, a large cup cooled
  • Coffee, a large cup cooled
  • Coffee, a large cup cooled
  • white chocolate stars
  • white chocolate stars
  • white chocolate stars
  • white Kinder Bueno
  • white Kinder Bueno
  • white Kinder Bueno

Equipment

springform tinmixing bowlspatulawooden spoonknife

Tips

  • Gently warm hazelnut crème for pouring.
  • Decorate with white chocolate stars and white Kinder Bueno.
  • Allow to set in the fridge for a minimum of four hours.
  • Cut into slices using a warm dried knife to get neat slices.