Celebrity Chef Adrian Richardson joined Peter Fegan on 4BC Breakfast to deliver the Recipe of the Week – a Tim Tim Trifle.

Tim Tam trifle 

Makes one large trifle

4 Tim Tams – 3 crushed and 1 for decoration

1 pkt sponge finger biscuits (300gms)

600ml double thick cream
50ml Frangelico

500 mls espresso coffee

2 to 3 Tablespoons Coca, in a sifter

Combine cream, frangelico, whisk with an electric beater until the consistency of thickly whipped cream.

Blitz the Tim Tams to a crumble in a food processor.

Assemble the tiramisu by alternating layers of Sponge finger biscuits, cream and crushed Tim Tam, cream mixture and epsresso.

Arrange Tim Tams on the outside of the layers (optional)

Top with more crumbled brownie and the extra 2 Tim Tams cut into shards.

Hear more highlights from Peter Fegan below:

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