Ingredients

Method

• 2 x 150 g CHUNKIES™ Chocolate Chip Cookies
• 1 cup strong coffee, cooled
• 6 XL free range egg yolks
• 1 cup sugar
• 2 x 250 g Mascarpone
• 1 x 125 g CHUCKLES® Shortcake in Milk Chocolate
• 1 x 80 g Lindt Excellence 70 % Cocoa Dark Chocolate
• 100 g Salted Giant Pretzel Knot Snack
• 1 x 80 g CHUCKLES® Shortcake in Milk Chocolate
• Pinch of sea salt flakes
• 2 T cocoa powder, for dusting

Method

Ingredients

1. Arrange the CHUNKIES™ Triple Chocolate Chip Cookies on a flat baking tray and pour the coffee over them – just enough to cover them halfway. Allow to absorb for 5 minutes.

2. Place the egg yolks in a glass bowl over gently simmering water. Whisk in the sugar and beat until pale yellow and pillowy, and you have achieved ribbon stage. To check whether you are there, lift the whisk and let some of the egg yolk mixture fall back onto the mixture in the bowl. The ribbon should take 5 seconds to completely melt away.
This should take 10–15 minutes.

3. Remove from the bain-marie and gently fold in the mascarpone until smooth.

4. Use a rolling pin to crush half of the shortcake CHUCKLES®.

5. Use a large glass dish or small individual ones, and start with a layer of coffee-soaked cookies. Follow with a blanket of mascarpone mix and a handful of crushed CHUCKLES®.

6. Repeat this for another one or two layers. Place in the fridge to set.

7. Melt the Lindt 70% Dark Chocolate in a heatproof bowl in the microwave in 10-second bursts until completely smooth.

8. Fold in the pretzels and the remaining CHUCKLES®. Spoon into a small bowl, lined with baking paper, sprinkle with sea salt flakes and leave to set.

9. Once you are ready to serve, break the chocolate pretzels into chunky bits and garnish the tiramisu. Dust with cocoa powder.