750ml Rice Krispies (puffed rice cereal) 250ml peanut butter, I like the crunchy 125ml maple syrup 250g chocolate, chopped 60ml butter, cubed
Line a 200cm x 200cm baking tin with baking paper. Add the Rice Krispies to a large mixing bowl and set aside. Add the peanut butter, syrup, chocolate and butter to a saucepan and place over a very low heat until melted. Remove from the heat and stir through. Pour this mixture over the Rice Krispies and mix until well combined. Spoon into the prepared baking tin, level it out and refrigerate for one hour. Cut into bars.
This tiramisu is made with thin layers of chocolate cake and the traditional mascarpone-cream filling and sprinkled with grated chocolate!! Serves 6.
Cake batter: 190ml flour 190ml sugar 2,5ml salt 120g butter 80ml cocoa powder, sifted 120ml hot water 2 egg yolks 50ml buttermilk 2,5ml baking powder 2,5ml vanilla
Preheat your oven to 180℃ and line a 27cm x 37cm baking tray with baking paper. Select 6 glasses or straight-sided bowls in which you are going to assemble and serve the tiramisu. Set aside. Add the flour, sugar and salt to a mixing bowl. Set aside. Add the butter, cocoa powder and hot water to a small saucepan set over medium-high heat. Stir the mixture until the butter melts. Bring to a boil, remove from the heat and pour over the dry ingredients. Stir to combine. Add the egg yolks, buttermilk, baking powder and vanilla and mix together. Pour the batter into the prepared baking tin and bake for 15 minutes. Cool completely. Remove the cake and cut 12 rounds using one of the serving glasses as a guide. Set aside until needed.
Add the mascarpone and cream to the bowl of a stand mixer fitted with the whisk attachment. Add the espresso powder, vanilla and sugar and beat on medium-high speed until very thick – be mindful not to over whip!
Assembly: 80g coffee flavoured, dark chocolate, grated
Layer a spoonful of mascarpone-mixture, grated chocolate, a cake disc and repeat until you have used 2 cake discs and have three layers of mascarpone. Sprinkle with grated chocolate to finish off the tiramisu. Refrigerate for 2 hours. Either sprinkle with more chocolate or sift over some cocoa powder before serving.
My Whisk and I 