Menu
Points

I work at ...

Continue

We are tailoring content specific to your business.

Login and use our food cost calculator right away

Calculate your foodcost easily
Save your recipe calculations and use them on the go Calculate the cost of this recipe

Ingredients

+

Method:

  • JOKO 100% Pure Rooibos 200 x 2 g Envelopes 24.0 g
  • WaterBoiling 1.0 l
  • Fresh cream 750.0 ml
  • Boudoir biscuits 200.0 g
  • Dark chocolate Shavings 55.0 g

This amazing dessert features layers of biscuits dipped in Rooibos tea, topped with Rooibos-infused tiramisu and sprinkled with chocolate shavings. An Italian dish with a South African twist!

...

Preparation

  1. Method:

    • Add 12 Joko Rooibos teabags to a pot of boiling water, bring to boil, remove from heat and chill. Remove teabags.
    • Pour 250 ml chilled Rooibos and cream into a mixing bowl. Add the Carte d’Or Tiramisu and mix on medium speed until soft peaks form. Pour into a piping bag.
    • Dip the biscuits into the remaining Rooibos and arrange at the bottom of the dessert glass.
    • Pipe a layer of tiramisu on top of the biscuits. Layer again with biscuits and tiramisu.
    • Top with chocolate shavings.
  2. Chef's Tips:

    This dessert can also be made in a large or small glass bowl for individual servings. Ensure that the liquid is completely squeezed out from the teabags. For a stronger Rooibos flavour add more teabags.
Home
Products
Favorites
Cart
Recipes
Menu