This coffee dessert is almost too pretty to eat. Almost ... !
250g packet Arnott’s Milk Coffee Biscuits
1/3 cup slivered almonds, toasted
1 tablespoon cocoa powder
175g unsalted butter, melted
1 tablespoon caster sugar
Extra cocoa powder, to decorate
2 teaspoons powdered gelatine
1 tablespoon instant coffee granules
250g block cream cheese, chopped, at room temperature
¾ cup caster sugar
1 teaspoon vanilla extract
600ml tub thickened cream
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 4cm above pan edges.
Process broken biscuits, almonds and cocoa in a food processor until finely crushed. Add butter. Process until combined. Press over base of prepared pan. Refrigerate.
To make filling, sprinkle gelatine and coffee over ¼ cup cold water in a small heatproof jug. Sit jug in a small saucepan of simmering water. Stir until dissolved. Remove from heat. Cool for 10 minutes, but don’t allow to set.
Process cream cheese, sugar and vanilla in same, clean food processor until smooth. With motor operating, add coffee mixture until combined. Add ¾ cup of the cream, processing until combined. Return remaining cream to the fridge.
Spoon mixture over biscuit base. Spread evenly. Refrigerate, covered, for 6 hours, or overnight until firm.
Just before serving, beat remaining cream with sugar in a medium bowl with an electric mixer until firm peaks form. Transfer to a piping bag fitted with a 11mm star nozzle.
Using paper as a guide, lift slice from pan. Cut into squares. Pipe cream on top. Lightly dust with sifted extra cocoa.
TIP! Milk coffee biscuits can be replaced with Granita, Milk Arrowroot or any plain sweet biscuits. Slice can be made up to three days ahead. Keep refrigerated. Decorate just before serving.