Uploaded December 2025 | Updated September 2026, 2 weeks ago
Tiramisu rocky road squares
Makes 18 | Prep 20 mins (+ 15 mins setting time) | Cooking 5 mins
800g Coles Belgian Dark Chocolate, melted
5 savoiardi (sponge finger biscuits), chopped
16 white marshmallows, quartered
1/2 cup (70g) hazelnuts, toasted, chopped
11/2 tbs instant coffee powder
600g Coles Belgian White Chocolate, melted
2 tsp cocoa powder
1 tsp coffee beans, chopped
Chopped savoiardi (sponge finger biscuits), extra, to serve
Chopped hazelnuts, extra, to serve
1. Pour 1 tbs melted dark chocolate into each hole of three 6-hole (4.5cm square) silicone ice cube trays (see p143). Lightly tap the trays on the bench to distribute chocolate evenly.
2. Divide biscuit, marshmallow and hazelnut evenly among ice cube moulds.
3. Combine the coffee and remaining dark chocolate in a bowl. Pour evenly among the moulds. Tap trays on the bench to remove air pockets. Place in the fridge for 15 mins to set.
4. Pour white chocolate into moulds. Sprinkle with cocoa powder, coffee bean, extra biscuit and extra hazelnut. Place in the fridge for 1 hour or until set. Place in cellophane gift bags or gift boxes lined with baking paper.
Tiramisu rocky road squares
Makes 18 | Prep 20 mins (+ 15 mins setting time) | Cooking 5 mins
800g Coles Belgian Dark Chocolate, melted
5 savoiardi (sponge finger biscuits), chopped
16 white marshmallows, quartered
1/2 cup (70g) hazelnuts, toasted, chopped
11/2 tbs instant coffee powder
600g Coles Belgian White Chocolate, melted
2 tsp cocoa powder
1 tsp coffee beans, chopped
Chopped savoiardi (sponge finger biscuits), extra, to serve
Chopped hazelnuts, extra, to serve
1. Pour 1 tbs melted dark chocolate into each hole of three 6-hole (4.5cm square) silicone ice cube trays (see p143). Lightly tap the trays on the bench to distribute chocolate evenly.
2. Divide biscuit, marshmallow and hazelnut evenly among ice cube moulds.
3. Combine the coffee and remaining dark chocolate in a bowl. Pour evenly among the moulds. Tap trays on the bench to remove air pockets. Place in the fridge for 15 mins to set.
4. Pour white chocolate into moulds. Sprinkle with cocoa powder, coffee bean, extra biscuit and extra hazelnut. Place in the fridge for 1 hour or until set. Place in cellophane gift bags or gift boxes lined with baking paper.
