09/10/2026
There’s tiramisu, then there’s this Maltimisu. No coffee. A choc crack top. And everyone’s fave Arnott's Biscuits biscuit.
What you’ll need:
250g Arnott's Biscuits Choc Ripple Biscuits
100g Nestlé ANZ Dark Choc Melts
½ cup (125ml) full cream milk
4 tbsp Milo, divided
300ml thickened cream, cold
1 tsp coconut oil
How to make it:
Mix the milk with 2 tbsp Milo.
Whip the cream until soft peaks form. Sift over the remaining 2 tbsp Milo and gently fold through.
Quickly dip the Choc Ripple biscuits into the Milo milk, then layer with the Milo cream in a small serving dish, finishing with cream on top.
Place in the fridge for 20–30 minutes to chill the top before adding the chocolate layer.
Melt the Dark Choc Melts with the coconut oil in 20-second bursts until smooth. Let cool slightly, then spread a thin, even layer over the chilled cream.
Refrigerate for at least 4 hours, or overnight, until the biscuits have softened and the chocolate has set.
Crack through the chocolate and enjoy!
Shot by Burntgirlcooks 👩🏽🍳✨| Food Content Creator | Mexican Recipes
