180g block white cooking chocolate, chopped
¾ cup caramel spread
250g block cream cheese, chopped, at room temperature
2 tablespoons hazelnut-flavoured liqueur (Frangelico)
2 teaspoons vanilla bean paste
300ml tub thickened cream
300g sponge finger biscuits (36 biscuits)
Cocoa powder and halved fresh strawberries, to decorate
2 tablespoons instant coffee granules
1/3 cup hazelnut-flavoured liqueur (Frangelico)
Invert base of a 23cm round springform pan (base measures 22cm). Grease and line base and side with baking paper, extending paper 5cm above pan edges.
To make coffee liquid, dissolve coffee in 2/3 cup boiling water in a heatproof jug. Stir in liquer. Transfer to a shallow dish.
Place chocolate and ¼ cup of the caramel in a medium microwave-safe bowl. Microwave, uncovered on medium (50%), stirring halfway for about 45 seconds, or until chocolate is melted. Remove. Stir until smooth. Cool to room temperature, stirring occasionally. (Mixture will thicken on cooling).
Beat cream cheese, liqueur, vanilla and chocolate mixture in the small bowl of an electric mixer until smooth. Transfer to a large bowl.
Beat cream in same, clean bowl of electric mixer until firm peaks form. Fold into cream cheese mixture.
One at a time, dip one-third of the biscuits quickly on one side into coffee mixture until lightly soaked. Arrange over base of prepared pan to cover, trimming to fit neatly. Top with half the cream mixture. Spoon over ¼ cup of the remaining spread. Repeat layering with remaining biscuits, coffee liquid, cream mixture and caramel, finishing with a layer of soaked biscuits. Refrigerate, covered, overnight.
To serve, remove side of pan. Transfer tiramisu to a serving plate. Dust with sifted cocoa. Decorate with strawberries.