This is a crowd pleasing dessert for a crowd! It is convenient too because it is best done the day before.
What you need
1kg PHILADELPHIA Block Cream Cheese, chopped and softened
½ cup sugar
450g CADBURY Milk Chocolate Melts, melted and cooled slightly
600ml thickened cream, softly whipped
450ml black coffee
1 teaspoon of Vanilla essence
¾ cup Marsala
600g sponge finger biscuits, halved crossways
400g CADBURY Dark Baking Chocolate, coarsely grated
1-2 tablespoons CADBURY BOURNVILLE Cocoa, for dusting
3 x 30g Cadbury Flake Dark, for decoration
- BEAT the PHILADELPHIA and sugar with an electric mixer until just combined. Mix in the chocolate and then fold through the cream. Set aside.
- COMBINE the coffee, vanilla essence and Marsala in a shallow dish; allow to cool slightly.
- DIP some biscuit pieces in and out of the coffee then arrange a layer in the base of a 4 litre-serving bowl. Spoon over some of the PHILADELPHIA mixture and then sprinkle with some of the grated chocolate. Repeat twice. Finish with a final layer of dipped biscuits then spread over the remaining PHILADELPHIA mixture. Sift the cocoa over the top and chill until required. Decorate with Flake prior to serving.