Crackles
Crunchy Crackle Tiramisu Pots
When you take tiramisu and make it crunchy, these delicious dessert pots are what you get! Full of creamy mascarpone and crunchy coffee-chocolate crackle, these quick to make adults-only treats are welcome at any dinner party.
15 minutes, plus 1 hour chilling time
prep
Serves: 6 pots
Copha is the Australian brand for Kremelta. These products are identical but in different packaging.
Ingredients
Choc Coffee Crackle
- 100g Kremelta, chopped
- 80g dark cooking chocolate 45%, chopped
- 2 cups (80g) Kellogg’s Rice Bubbles
- ¼ cup (40g) icing sugar mixture
- ⅓ cup (25g) desicated coconut
- 1 tablespoon instant coffee granules
- 1 tablespoon boiling water
Creamy Mascarpone
- 300ml thickened cream
- 2 tablespoons icing sugar
- 2 teaspoons vanilla extract
- 250g mascarpone
- 2 tablespoons Marsala wine (optional)
- Dusting of cocoa powder for garnish
Method
Choc Coffee Crackle
- Combine the Kremelta and chocolate in a heatproof bowl over a saucepan of gently simmering water. Stir until melted then remove from heat.
- Add the Rice Bubbles, icing sugar and coconut to a large mixing bowl. Add the Kremelta mixture. Stir to combine.
- Dissolve coffee in boiling water and add to crackle mixture. Mix well.
- Spoon onto a lined tray and spread to form a 1cm thick layer. Freeze for 15 minutes or until set.
Creamy Mascarpone
- Beat cream, sugar and vanilla together with electric beaters on high speed until soft peaks form. Fold in mascarpone and Marsala until just mixed through. Refrigerate until needed
- To serve, break up the crackle mixture into smaller clumps. Spoon 1½ tablespoons into the base of six 300-400 ml glass tumblers. Dollop 2 tablespoons of creamy mascarpone mixture over the top of the crackle. Repeat layers, finishing with more crackle on top. Serve immediately or refrigerate for up to 4 hours. Serve dusted with cocoa powder.
Tips: Chocolate and Copha can be melted in the microwave. Place into a microwave safe bowl and heat on High for 1-2 minutes. Stir until melted and smooth.
The crackle and mascarpone mixtures can be made a day ahead. Store in separate airtight containers and refrigerate. Pots can be assembled and refrigerated up to 4 hours in advance.