LOCATION: Recipes >> Pies >> 200 g digestive biscuits
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200 g digestive biscuits
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100 - 125 g unsalted butter
100 g plain grated chocolate
200 g marshmallow
4 tablespoons milk
300 g chocolate
100 g marsmallow
4 teaspoons instant coffee
20 ml hot water
500 ml thick cream
30 ml/ 2 tablespoons soft light brown sugar
Crush digestive biscuits in a plastic bag/food processor. Melt
butter, add to biscuit, add grated chocolate. Line base and sides
of 22cm springform tin, refrigerate for 30 minutes.
In a dish mix marshmallow with milk and chocolate and microwave on
High for 2 minutes.
In another dish mix marsmallow with instant coffee dissolved in
hot water and microwave on High for 2 minutes.
In a bowl whip together cream and light brown sugar.
Add three quarters of the cream to first dish and whisk. Add
remaining cream to second dish and whisk.
Pour the chocolate marshmallow mix into the biscuit tin, then pour
the coffee marshmallow mix on top. Swirl the top.
Chill for 4 hours. Serve with more cream or ice cream.
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