MERRY MUD CAKE!

Grab a shop-bought mud cake, give it a little twist and serve up a sensation

- Aaron Hawton

TIP If making without alcohol, swap Frangelico and Kahlua for 3 tbsp orange juice.

CARAMEL MACCHIATO TIRAMISU

MAKES 4 PREP 30 MINS 

• 1 cup strongly brewed black coffee, cooled

• 1 tbsp Frangelico

• 2 tbsp Kahlua

• 250g mascarpone, room temperature 

• 1 tsp vanilla extract

• 1 cup thick vanilla custard

1 cup thickened cream, chilled

600g caramel mud cake cocoa powder, salted caramel sauce, to decorate

1 In a shallow dish, combine coffee and liqueurs, stirring to mix. Set aside.

2 In a large bowl, mix mascarpone and vanilla until smooth. Add custard. Use a large spoon or spatula to gently fold together.

3 In another bowl, whip cream until firm peaks. Add half the cream to mascarpone mixture. Gently fold to combine until no big streaks of cream remain. Repeat with remaining cream. Cover mascarpone mixture and chill until needed (you can do this the day ahead if you like).

4 Carefully remove top layer of icing from mud cake. Use a serrated knife to divide cake in half. Cut the cake into chunks.